Dijon Roasted Brussels Sprouts

1. 1

   Preheat the oven to 375 degrees F. Wash and prep all the brussels sprouts by cutting off a bit at the root of each sprout then slicing it in half.

2. 2

   Arrange your b-sprouts on a baking tray (we recommend lining the tray with parchment paper or tin foil for an easier clean up).

3. 3

   Drizzle at least 2 tablespoons of extra virgin olive oil on the sprouts.

4. 4

   You can use more and this will help them get that great brown color.

5. 5

   Sprinkle on a generous amount of salt and pepper them mix them all together well.

6. 6

   Spread out the brussels sprouts so each piece has room to roast, if they are too close they will steam and just get mushy.

7. 7

   Roast for 35-40 minutes, mixing them once about half way through.

8. 8

   While they are roasting soak your dried cranberries in water to reconstitute them a bit and make them softer.

9. 9

   Just make sure to drain all the water before mixing them in with the brussels sprouts at the end :).

10. 10

    Make your dressing by combining the honey, dijon mustard, 2 tablespoons of extra virgin olive oil.

11. 11

    Whisk them together then add some sea salt and pepper, to taste.

12. 12

    (You could also throw in a minced garlic clove for an extra kick).

13. 13

    Take the brussels sprouts out and of the oven and allow them to cool for a little bit before tossing them with the dressing and cranberries.

* Per serving · 4 servings · Values may vary.