2cupsbrussel sprouts, peeled and cut into halves or quarters
2tbspextra virgin olive oil
2tsphoney
2tspbalsamic vinegar
1tspcoarse dijon mustard
1tsppepper
1/4tspsalt
Instructions
Preheat the oven to 425°. While it heats, prep the sprouts.
Peel the outer layer of the brussel sprout, then, depending on the size, cut it lengthwise into either halves or quarters. Lay them on a lined baking sheet.
Sprinkle and drizzle on all the remaining ingredients, then toss with your hands until well combined.
Bake for 20-25 minutes, stirring the sprouts around about halfway through. If they don't look as crisp as you'd like, set them to broil on high for 1-2 minutes before eating. If they are getting crisp too fast, lower the heat 15° or so.
Notes
Macronutrients: 10g carb, 9.5g fat, 1.5g protein
I find that if you want this dish to turn out crispy, it's best to broil on high just a minute or two before serving. Keep a close eye on the oven though, or you're food will end up burnt!
This marinade is made of some intense flavors. If you're making this for the first time, I suggest mixing the marinade in a small bowl first and tasting it in case you want to make any adjustments.