Wow - mic drop, am I right? Enjoy these veggies that practically taste like candy!
1 lb of Brussels sprouts, ends trimmed and slice in half
4 tablespoons of honey
4 tablespoons of dijon mustard
2 tablespoons of olive oil
Pomegranate arils, optional
Preheat the oven to 425 degrees.
Place the cut Brussels sprouts in a bowl, add the honey, dijon mustard, a generous pinch of kosher salt, freshly cracked pepper, and olive oil, mix to coat the sprouts.
On a parchment paper-lined baking sheet, spread out the Brussels sprouts with the flat edge facing downwards and roast until they're cooked through and crispy, about 30 minutes.
Top with pomegranate arils and enjoy!