Maple Mustard Brussels Sprouts

Maple Mustard Brussels Sprouts
Serves 4

Ingredients:
4 cups Brussels sprouts, trimmed and halved
1 teaspoon extra virgin olive oil
Salt & Black Pepper, to taste
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1/2 cup feta cheese, crumbled
1/4 cup pumpkin seeds
1/2 pomegranate seeds
1/2 cup microgreens

Directions:
1. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, salt and pepper. Spread across the baking sheet and bake for 22 to 24 minutes.

2. While the Brussels sprouts roast, mix the dijon mustard with the maple syrup in a small bowl and set aside.

3. Remove the Brussels sprouts from the oven and toss with the dijon maple dressing. Transfer to a serving dish and top with feta, pumpkin seeds, pomegranate seeds and microgreens. Enjoy!

Recipe Notes:
No Extra Virgin Olive Oil: Use avocado oil instead.
Leftovers: Store in the fridge in a sealed container for 2 to 3 days.
Dairy-Free: Omit the feta or use a plant-based cheese instead.
No Pumpkin Seeds: Omit, or use another type of nut or seed such as walnuts, almonds, or sesame seeds.
No Dijon Mustard: Use a grainy mustard instead.