Brussels sprouts are hot! And by hot, I don’t mean as in out of the oven (though they are that too, keep reading). I mean, they are trendy, all the rage, sexy!
I never even tried Brussels sprouts until I was a full-grown adult, probably because they’ve always had such a bad reputation. But when prepared right, these leafy green balls are unbelieveably addicting, not to mention, crazy good for your bod. Now, several of my favorite restaurants are incorporating Brussels sprouts into their menus. They are my very favorite vegetable, and the hubs’, too. And to think he wouldn’t have touched them with a ten foot pole, before. 
If you’re still a skeptic, try making them my way:
Brussels sprouts roasted in the oven with a touch of olive oil, mustard, salt and pepper.
{full disclosure: you don’t need this much mustard. I just wanted the pop of color for my photo. About 1 Tbsp should do it}
Toss all the ingredients together in a big bowl, then spread evenly on a foil-lined baking sheet.
Bake at 350 degrees, flipping halfway through baketime, until sprouts are tender, toasted and crispy (about 25-30 minutes).
Enjoy!
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