Roasted Brussels Sprouts with Mustard Balsamic Marinade

Ingredients:

• Brussels sprouts (3-4 per skewer)
• ½ cup Balsamic vinegar
• 4 tablespoons Silver Spring Stone Ground Mustard
• ¼ cup olive oil
• 3 tablespoons red onion
• Bacon bits
• 1 teaspoon salt
• ½ teaspoon pepper
• Bamboo skewers

Directions:

1. Preheat oven to 425 degrees.
2. In a mixing bowl, add balsamic vinegar and slowly drizzle oil while whisking to emulsify. Alternatively you can use a blender or food processor.
3. Add Silver Spring Stone Ground Mustard, onion, salt, pepper, and whisk until fully incorporated.
4. Add brussels sprouts and stir to coat. You can marinate brussels sprouts ahead of time and refrigerate until ready to roast.
5. In a well-oiled baking dish, add brussels sprouts in a single layer.
6. Add bacon bits.
7. Roast in oven for 30-45 minutes, rotating baking dish half way through. Check the tenderness after about 25 minutes; they should be just on the other side of al dente, which will make it ideal for skewering. Be careful not to over cook as brussels sprouts will get mushy.
8. Remove from the oven and transfer to another dish or bowl to let cool completely.
9. Skewer 3 to 4 brussels sprouts and add to a loaded bloody mary.