I never used to like brussel sprouts, I like to think that along with adulthood came my love for the petite cabbage-like twin. This is an amazingly simple recipe that gives a lot of culinary bang for the amount of time put in.  So, without having this blog post take longer to read than to actually make, let’s get on with the show. Wait! Don’t scroll down before pouring yourself a glass of wine (or mineral H2O) and filling the kitchen with some tunes. It truly makes me a better cook. I sipped, Crème de Lys Chardonnay and swayed to Imagine Dragons. Okay, now you’re ready!

 

Little green goddesses.

Little green goddesses.

The line up.

The line up.

I could eat it right out of the bowl...

Toss the roasted sprout halves in the dressing. I could eat it right out of the bowl…

Brussel sprouts

If you’re feeling extra spontaneous, throw in some bacon (or in my case, turkey bacon.) Delicious. I promise!

Roasted-Brussel-Sprouts

I used Creaux Creole Style Mustard in lieu of the Dijon, it’s hand crafted locally here in Portland by a Louisiana transplant. Check her page out. She also crafts lime, rosemary and chipotle varieties that open so many culinary doors; rub them on chicken breasts before grilling, use as a dipping sauce for a twist on chicken satay, or slather on your favorite artisan sausage. I added turkey bacon to the roasted brussel sprouts- bringing the dish from the side to front and center.  Enjoy!

 

Signature2