3 cups – Brussels sprouts, halved
2 1/2 T – olive oil
1/4 tsp. – sea salt
3 T – Dijon mustard
1/4 cup – honey
1 T – apple cider vinegar
1/2 cup – pecan halves
Preheat oven to 425° F.
In a bowl, mix together Brussels sprouts, oil and salt.
Spread Brussels sprouts on a baking sheet and bake for 8-9 minutes.
Mix together mustard, honey and vinegar. Remove Brussels sprouts from the oven (after the 8-9 minutes of baking), add mixture over Brussels sprouts and bake another 3-4 minutes.
On a separate baking sheet, toast pecans for 2 minutes at the same 425° F.
Place Brussels sprouts into a serving dish and top with pecans.
Serve and enjoy!
Recipe courtesy of Mitzi Dulan, RD, CSSD, made for the National Honey Board
Try a honey varietal for extra flavor.