CRUNCHY BRUSSELS SPROUTS WITH MUSTARD

Because the sprouts are dressed when they are fresh from oven-roasting, the dressing clings to them in a luxurious way.

1 pound Brussels sprouts (ends trimmed), each cut

in half

6 tablespoons olive oil

Kosher salt

1 teaspoon black mustard seed (optional) 1 tablespoon Dijon mustard

1 tablespoon coarse-grain/whole-grain mustard 1 tablespoon apple cider vinegar

Preheat the oven to 425 degrees.

Place the Brussels sprouts on a baking sheet. Drizzle with 3 tablespoons of the oil and then sprinkle with 1/2 teaspoon of salt and all the mustard seed, if using. Use your clean hands to mix everything together. Roast (middle rack) for about 35 minutes, stirring now and then, until the sprouts have softened and browned.

Meanwhile, whisk together the prepared mustards, vinegar and the remaining 3 tablespoons of oil in a large bowl to form an emulsified dressing. Taste and season lightly with salt.

Transfer the warm sprouts to the bowl and toss to incorporate. Serve warm or at room temperature. Serves 4.

Per serving (using 1/2 teaspoon salt): 240 calories, 4 grams protein, 11 grams carbohydrates, 21 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 230 milligrams sodium, 4 grams dietary fiber, 3 grams sugar