Easy Brussel Sprouts With Honey-Balsamic Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ lb Brussels Sprouts
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons honey
  • 2 tablespoons pine nuts
  • 100 grams crumbled Feta cheese
  • Olive oil
  • Salt, pepper
  1. Preheat the oven to 400 F.
  2. Wash Brussels sprouts, remove any outer yellow leaves and cut off brown ends. Season with salt, pepper and olive oil. Roast for 30 to 40 minutes or until vegetables are tender, giving a pan an occasional shake every 10 minutes.
  3. In a separate small baking dish, toast the pine nuts for 2 minutes.
  4. In a medium bowl, whisk together whole grain mustard, Dijon mustard, vinegar and honey.
  5. Remove Brussels sprouts from the oven, transfer into a large serving bowl and drizzle over with the vinaigrette. Top with Feta cheese and sprinkle with pine nuts.
  6. Serve immediately.
Recipe by Lavender & Macarons at https://www.lavenderandmacarons.com/vegetable/easy-brussels-sprouts-balsamic-vinaigrette/