A delicious side dish filled with caramelized brussel sprouts, red onion and a sweet tangy glaze to finish.
Preheat oven to 400 degrees. Coat baking sheet with aluminum foil.
Cut brussel sprouts in half. Chop 1/2 of a red onion into chunks.
Place prepared vegetables into a bowl and add olive oil. Mix well to coat evenly.
Evenly spread brussel sprouts and onion onto the baking sheet. Generously add salt and pepper to taste. Place in oven and roast for 25 minutes, turning the sprouts every 10 minutes.
While those are baking, mix dijon mustard, balsamic vinegar and honey into a medium sized bowl.
Once the brussel sprouts are roasted to caramelized perfection, transfer them to the bowl you just made the glaze in. Mix well to coat evenly.
Transfer to a serving bowl and serve immediately.