Ingredients

• 2 lbs. fresh brussel sprouts, halved
• 1/3 cup sliced almonds, toasted
• 1/3 cup + 2 Tbl. olive oil
• 2 Tbl. cider vinegar
• 2 Tbl. maple syrup
• 1 Tbl. Dijon mustard
• 1 tsp. garlic, minced
• salt and pepper to taste

Directions

1. Preheat the oven to 425 degrees. Evenly distribute the brussel sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to coat. Roast at 425 degrees for 25 – 30 minutes or until crisp tender. Flip halfway through. Temperature depends on the size of your sprouts. Dark spots are normal and adds flavor.

2. Pour remaining olive oil, cider vinegar, maple syrup, Dijon mustard and garlic into a small mixing bowl. Whisk together until well combined. Salt and pepper the dressing to taste.

3. Toss the dressing, cooked sprouts, and toasted almonds in a large mixing bowl until well coated.

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