2 tbsp vinegar (sherry, apple cider, tarragon, many choices will work fine here)
1 tbsp grainy mustard.
Salt
Pepper
Directions
Preheat oven to 450 deg f.
Line half-sheet pan with aluminum foil.
Toss brussel sprouts with olive oil, salt, and pepper. Spread on half sheet pan.
Roast for 20-30 minutes until golden and desired mix of crunchy/soft. Flip after 10 minutes.
While roasting, in a bowl that is large enough to eventually toss the brussels sprouts, whisk together vinegar, mustard, 1/4 tsp salt, 1/4 tsp pepper. Slowly add 1/4c oil.
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