Source: Alanna Kellogg

This is from a blog devoted solely to vegetables. The recipes aren’t all vegetarian, but there are a lot of interesting ideas there. Since I can’t get fresh Brussels sprouts here, this caught my eye.

Serves 4

1 tablespoon good mustard
1/2 tablespoon garlic (from a jar …)
Splash of malt vinegar
16 ounce bag frozen Brussels sprouts, thawed, sprouts halved length-wise

Salt and pepper

Preheat oven to 400F. Whisk the mustard, garlic and vinegar in a medium bowl. Add the Brussels sprouts and stir very well to fully coat. Transfer to a rimmed baking sheet and roast for 30 minutes, turning after 20 minutes.

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