Zesty Brussels Sprouts

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, Dijon mustard, balsamic vinegar, agave, and Worcestershire sauce until thickened and creamy. Set aside.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.