Zesty Brussels Sprouts


  • 2 Tablespoons Parsley, Chopped
  • 1 pound Brussels Sprouts
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoons Agave Syrup
  • 1 Tablespoon Balsamic Vinegar
  • 1 Tablespoon Dijon Mustard
  • 5 Tablespoons Extra Virgin Olive Oil, Divided

Preheat the oven to 400°F. In a small bowl, whisk together 3 tablespoons olive oil, Dijon mustard, balsamic vinegar, agave, and Worcestershire sauce until thickened and creamy. Set aside. In a large bowl, toss the halved Brussels sprouts with the remaining 2 tablespoons olive oil. Arrange the spr...

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