The combination of the spicy dijon mustard and zesty red wine vinegar make this a savory lean dish.
WHAT'S IN IT?
HOW TO MAKE IT:
This is a quick meal. I like to grill the small brussel sprouts and season them with sea salt, black pepper and a tablespoon of organic extra virgin olive oil. I use a black iron skillet on the grill for the brussel sprouts. You can add a tablespoon of white wine to the skillet, to give the sprouts more flavor.
Pour sprouts into a bowl and add dijon mustard and red wine vinegar. Blend everything together and serve. You can place it on top of brown rice or quinoa.