These delicious roasted brussels sprouts are tossed in a mustardy glaze before being combined with the salty olives and tart citrus zest. Serve alongside roasted chicken or fish. This recipe includes items on sale February 8-14, 2017.
Ingredients:
- 2 Tbsp. olive oil
- 2 tsp. Dijon mustard
- 1 clove garlic, minced
- 2 Tbsp. honey
- 3 minneola tangelos, zested and juiced – Sale $1.99/lb. – Save $1.00/2 lbs.
- brussels sprouts, thinly sliced or shaved – Sale $1.99/lb. – Save $1.50
- ½ c. pitted castelvetrano olives, pitted and cut in half – Sale $8.99/lb. – Save $2.00
Directions:
1) Preheat oven to 375 degrees.
2) In a bowl mix together the olive oil, mustard, garlic, honey, and 2 tablespoons of the citrus juice. Whisk to combine.
3) Add brussels sprouts to the bowl and toss to coat with mustard mixture.
4) Pour brussels sprouts onto a baking sheet and roast in oven until tender and beginning to brown. Stir once during cooking.
5) In the same bowl as before, add remaining citrus juice, citrus zest, and olives. Add hot Brussels sprouts and toss to combine. Serve while still warm. Serves 4 to 6.