2poundsbrussels sprouts, halved or quartered and stems removed
2tablespoonsSpecially Selected 100% Pure Maple Syrup
1tablespoonsBurman’s Dijon Mustard
kosher salt and pepper
¼cupchopped Southern Grove Pistachios
Preheat the oven to 425 degrees F.
Spread the brussels sprouts out on one or two sheet pans. Whisk together the maple syrup and the mustard. Drizzle it over the brussels sprouts and toss them so the mixture is dispersed evenly. Sprinkle the brussels all over with a pinch of salt and pepper.
Roast the brussels sprouts for 20 to 25 minutes, tossing once or so during cook time. Remove from the oven and place the brussels on a platter. Sprinkle with the pistachios and pomegranate arils. Serve immediately!