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Categories:Viewed: 7 - Published at: a year ago
Ingredients
- 5 Tablespoons Extra Virgin Olive Oil, Divided
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Balsamic Vinegar
- 1/2 teaspoons Agave Syrup
- 1 teaspoon Worcestershire Sauce
- 1 pound Brussels Sprouts
- 2 Tablespoons Parsley, Chopped
Method
- Preheat the oven to 400°F.
- In a small bowl, whisk together 3 tablespoons olive oil, Dijon mustard, balsamic vinegar, agave, and Worcestershire sauce until thickened and creamy. Set aside.
- In a large bowl, toss the halved Brussels sprouts with the remaining 2 tablespoons olive oil. Arrange the sprouts in a single layer on a sheet pan and roast 25-30 minutes, stirring occasionally, until browned and crispy. Toss with the reserved vinaigrette and fold in the parsley before serving.
