I'm baaaaaaaaaaaaaaaack! I owe an apology to everyone that looks forward to my foodie posts every Friday. I have been on hiatus. Mike and I have been super busy wedding venue shopping and catching up with life/work/friends the past couple of weeks. Anywho... back to the food 🙂

This week I wanted to try a recipe I discovered while reading an issue of Women's Health on the way to Costa Rica two months ago. I quickly dog eared the page and pushed aside the recipe... till tonight. This recipe goes together so quickly and is so darn easy you should just try it, I promise it's worth it. I know vegetables can be somewhat mundane and boring. Usually shoved to the side of your plate with little to no taste or sometimes non existent. This recipe highlights the brussel sprout and gives it a nice depth of maple and dijon flavor. So go ahead and actually enjoy your veggies tonight!



1 package of frozen brussel sprouts ( I used approx 22 fresh brussel sprouts, either works)
2 tsp olive oil
2 tsp grainy mustard ( I used Grey Poupon)
2 tbsp maple syrup

(next time I might roast a few cloves of garlic with the sprouts)

IMG_2187              IMG_2188


Preheat oven to 400 degrees

1)Cut brussel sprouts in half, length wise. Chop brown ends off as well if using fresh sprouts.

IMG_2189               IMG_2190


2)Whisk together maple syrup, mustard, salt and olive oil until well combined.

IMG_2193              IMG_2194

3) Toss brussel sprouts with maple/mustard glaze till coated well.  Spread sprouts onto a baking sheet. Place in oven and roast for approx 20 min. (Mine were in for approx 23 minutes I believe)

IMG_2197            IMG_2196

5) Remove from oven and enjoy! Serves 4.

IMG_2198        IMG_2195

Approx. 95 calories per serving