Ingredients
- 2 lbs. brussels sprouts
- 2 tsbp. I Can’t Believe It’s Not Butter!® Original Spread
- ½ tsp salt
- 1/8 tsp pepper
Sauce
- 2 tsbp. I Can’t Believe It’s Not Butter!® Original Spread
- 1 tbsp. olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- 1/8 tsp pepper
- ½ lemon, juiced
- ¼ tsp garlic salt
Directions
Preheat your oven to 450 degrees.
Cut ends off brussels and cut in half lengthwise, put into a bowl.
Melt 2 tbsp. of ICBINB and pour on top of brussels.
Sprinkle in ½ tsp salt and 1/8 tsp pepper and toss all ingredients together so all brussels are coated.
Pour on to a baking sheet and spread out so no brussels sprouts are overlapping.
Bake for 10 minutes.
Remove pan and flip brussels over.
Return to oven and bake for an additional 8 minutes or until tops are browned and brussels are tender.
Put cooked brussels in a bowl when done.
Whisk together the ingredients for your sauce.
Pour over cooked brussels sprouts and gently toss so they are all coated.
Optional – sprinkle with grated parmesan cheese.
Serve.
