8 ingredients | 30 minutes | 2 servings

Ingredients

180 grams Brussels Sprouts (trimmed and halved)
2 ml Extra Virgin Olive Oil
15 grams Dijon Mustard
20 grams Maple Syrup
40 grams Feta Cheese (crumbled)
15 grams Pumpkin Seeds
Sea Salt & Black Pepper (to taste)
20 grams Microgreens (optional)

Directions

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, sea salt and pepper. Spread across the baking sheet and bake for 22 to 24 minutes.

2. While the Brussels sprouts roast, mix the Dijon mustard with the maple syrup in a small bowl and set aside.

3. Remove the Brussels sprouts from the oven and toss with the Dijon maple dressing.

4. Transfer to a serving dish and top with feta, pumpkin seeds and optional microgreens. Enjoy!

Hints & Tips

Serving Size - This recipe makes approximately 2 servings.

No Extra Virgin Olive Oil - Use avocado or sesame oil instead.

Leftovers - Store in the fridge in a sealed container for 2 to 3 days.

Dairy-Free - Omit the feta or use a plant-based cheese instead.

No Pumpkin Seeds - Omit completely, or use another type of nut or seed such as walnuts, almonds, or sesame seeds.

No Dijon Mustard - Use a standard wholegrain mustard instead.