Sprouts 2.0

The first thing you should know about me, I love vegetables.  All vegetables.  
The second thing you should know about me, I take particular likings to the vegetables crowned 'the most hated.'  What can I say, I always root for the underdog.  Any guesses to the under appreciated vegetable of choice?
  
...The Brussels Sprout...
  
These mini cabbages take the top spot on the disliked food podium.  Why?  I couldn't tell you.  My household loves them, including toddlers.  My only guess is this bad reputation lies solely in the preparation method.  Steaming or boiling can work for most veggies, but not sprouts.  Absolutely not.  They are bland and mushy, and that's just unappealing.  Solution?  Roast 'em.  Everything's better roasted.

After the success of my sugared sprouts, I thought I'd try my hand at brussel sprouts version 2.0 - savoury style.

And in case you are keeping score, I'm 2 for 2.  Brussels sprout success!

Dijon Roasted Brussels Sprouts

Ingredients:
1 lb Brussels Sprouts, halved
1 Tbsp Dijon mustard
3 Tbsp olive oil
1 tsp sugar
salt & pepper

Method:
Preheat oven to 375F. 
In small bowl combine mustard, oil, sugar, salt and pepper.  Add in sprouts, tossing to coat.
Transfer to foil lined baking sheet sprayed with non-stick spray, and roast for 30-35 minutes, turning throughout.
Remove from oven and transfer to serving dish.
Enjoy!

Serves 4