Preheat oven to 475 degrees F and line a baking sheet with foil.
Whisk together the olive oil, Dijon, salt, and pepper in a large bowl. Add sprouts and toss until thoroughly coated and place, cut side down and evenly spaced, on the baking sheet. Set aside the bowl, and roast sprouts until tender and brown, about 12 to 15 minutes.
Place sprouts in the large bowl, add the lemon juice and Parmesan, toss to coat, season to taste and serve.
Deeli, I made brussel sprouts this way last year but didn't use the mustard.......I will have to try that. I grew brussel sprouts in my garden last year and they are really easy to grow but they are not very easy to pick. You have to twist them off the stalk and my wrist got very tired.
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