There is no denying it: Brussels sprouts are IN and not going away. We just don't get why these veggies ever had a bad rap! BUT if you're still a hater... this recipe may just convert you. Roasting makes these little guys crisp and sweet, while our tangy Honey Mustard adds pop. Try it!
What you need
2 pounds Brussels sprouts, halved or quartered if large
4 tablespoons Tessemae’s Lemon Garlic
coarse salt and freshly ground pepper
½ cup Tessemae’s Honey Mustard
½ cup pomegranate seeds
What to do
Heat your oven to 450 degrees. Spread the Brussels sprouts between 2 large rimmed baking sheet and toss each with 2 tablespoons Lemon Garlic. Season with salt and pepper.
Roast, tossing once or twice, until they are deeply browned and tender, about 20 minutes. Toss with the honey mustard and return to the oven to glaze, about 2 minutes. Serve, topped with the pomegranate seeds.