Ingredients
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1 (12 oz) pkg Brussels sprouts
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2 tbsp olive oil, divided
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1 tsp kosher salt
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1 tbsp minced garlic
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1 tbsp Dijon mustard
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2 tbsp lemon juice
Steps
1
Preheat oven to 425 F. Cut the brussel sprouts in half and toss with 1 tablespoon olive oil, salt and garlic. Place on a rimmed baking tray and set into the oven for 18-22 minutes.
2
While sprouts are roasting, mix together the remaining 1 tablespoon olive oil with lemon juice, mustard and honey until smooth.
3
Once the sprouts are nicely browned and tender, drizzle the lemon vinaigrette over top while still on the hot pan. Gently toss and serve!
