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.