Roasted Brussels Sprouts with Honey Mustard and Pecans

Crisp roasted brussels sprouts tossed in a flavorful honey mustard sauce topped with crunchy pecans.

2 pounds fresh Brussels sprouts, stems and outer leaves removed (cut in half if they are large)
2 tablespoons coconut oil
1/2 teaspoon salt
pinch black pepper
2 tablespoons whole grain or stone ground mustard
1 tablespoon raw honey or maple syrup
1 garlic clove, peeled and finely chopped
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1/2 cup raw pecans (any nut will work)

View the full recipe at The Organic Dietitian →