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Preheat oven to 425 degrees.
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Coat the Brussels sprouts in coconut oil, salt, and pepper.
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Place on a
baking sheet in one layer.
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Roast in the hot oven until the out leaves are super crispy and the Brussels sprouts are tender about 15-20 minutes.
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In a dry pan over medium low heat add the nuts and toast until slightly golden and fragrant about 3-5 minutes.
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In a large bowl mix together the mustard, honey, garlic, lemon juice, and olive oil.
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Coat the hot Brussels sprouts with the sauce.
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Toss in toasted nuts and reserve some to be sprinkled on top.