Tender and earthy brussels sprouts. The leaves are caramelized and slightly charred with a honey dijon glaze. A perfect side for Thanksgiving!
2 cups brussels sprouts
2 Tbsp. olive oil
1 Tbsp. dijon mustard
1 Tbsp. honey
salt and pepper to tatse
Preheat oven to 400
whisk together olive oil, mustard and honey until well combined.
In a large bowl, toss brussels sprouts in honey mustard mixture.
Spread brussels sprouts evenly on a cast iron skillet or roasting pan. Salt and pepper to taste.
Bake on top rack for 20 minutes. Remove from oven and toss so the brussels sprouts cook evenly. Place back in the oven and roast for an additional 10 minutes.
The outside leaves should be slightly charred and the inside should be tender.