Zesty Brussels Sprouts

• 5 Tablespoons Extra Virgin Olive Oil, Dividedextra-virgin-olive-oil
• 1 Tablespoon Dijon Mustarddijon-mustard
• 1 Tablespoon Balsamic Vinegarbalsamic-vinegar
• ½ teaspoons Agave Syrup
• 1 teaspoon Worcestershire Sauceworcestershire
• 1 pound Brussels Sproutsbrussels-sprout
• 2 Tablespoons Parsley, Choppedparsley

1. 01Preheat the oven to 400ºF.
2. 02In a small bowl, whisk together 3 tablespoons olive oil, Dijon mustard, balsamic vinegar, agave, and Worcestershire sauce until thickened and creamy. Set aside.
3. 03In a large bowl, toss the halved Brussels sprouts with the remaining 2 tablespoons olive oil. Arrange the sprouts in a single layer on a sheet pan and roast 25-30 minutes, stirring occasionally, until browned and crispy. Toss with the reserved vinaigrette and fold in the parsley before serving.

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