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  • Rosie Colosi

    Soy roasted brussell sprouts: 1¼ pounds Brussels sprouts, trimmed and halved 2 tablespoons peanut oil 2 tablespoons soy sauce 1 tablespoon Dijon mustard Black pepper (I used Thai peanut sauce with a little olive oil instead of peanut oil--worked great!)

  • Emily Iles

    Made this: brussel sprouts w/ dijon, balsamic vinegar & almond oil. Good, but the best parts were the leaves that fell off and got extra crispy, so it's my new mission to make little brussel sprout chips in the same manner.

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