I personally find brussels sprouts, even when oven roasted, on the bitter side. The easiest solution to this problem? Dijon mustard. Now Grey Poupon contains SUGAR, high fructose corn syrup (because you need two forms of sugar?), and soy, so if you’re going Whole30 make sure you find a brand that is compliant with Whole30. I happen to use Westbrae Natural.
Whole30 dijon brussels sprouts
Ingredients:
1 pound brussels sprouts, outer two leaves removed and halved
1/2 – 1 tbl. dijon mustard
Extra virgin olive oil
Kosher salt
Pepper
Method:
Preheat oven to 425°F. In a large bowl toss your sprouts with olive oil, salt, pepper, and dijon to lightly coat. Spread sprouts in a single layer on a baking sheet (I line mine with foil) and roast for 40 minutes, rotating at the halfway point. Yes, it is that simple. The mustard will caramelize the sprouts more than normal, so if you prefer less color than mine, reduce your cooking time.
Delicious Primal Cooking 
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