2 lbs Brussel sprouts, cleaned and halved
1/4 Tsp Salt
1/4 Tsp Pepper
2 Garlic cloves, minced
2 Tbsp Olive oil
1/3 Cup Chardonnay, or other dry white wine
2 Tbsp Dijion mustard
1 Tbsp Maple syrup
1 Tsp Dried rosemary
Directions:
Preheat oven to 400F and line baking sheet with foil.
Toss all ingredients into a large bowl, and make sure brussel sprouts are well coated. Roast for 20 minutes or until nicely browned.
Originally published in The Wine Cellar July 2018.
