Spicy Honey Mustard Brussels Sprouts
5–6 cups brussels sprouts, ends trimmed and cut in half
2 tablespoons organic butter, melted
3 tablespoons organic olive oil, divided
1 clove garlic, crushed
2 teaspoons stone ground mustard
1 tablespoon honey
1 ¼ teaspoon salt
½–1 teaspoon red pepper flakes, to taste
Preheat oven to 350 degrees.
Bring a pot of water to a boil. Place sprouts in boiling water and boil for 2 minutes. Remove from pot and drain water. Pat dry to remove excess water.
Place brussels sprouts in a large bowl
Combine the remaining ingredients (only 2 tablespoon of olive oil) in a small bowl and mix thoroughly.
Pour sauce over brussels sprouts and toss to coat.
Line a large baking sheet with aluminum foil and spread 1 tablespoon of olive oil over it to prevent sticking.
Spread sprouts out evenly on baking sheet.
Bake for 20-25 minutes flipping halfway through. If you would like crispy sprouts, cook for an additional 5 minutes.