Mustard Brussels Sprouts (great for all phases)
3 cartons of sprouts (enough to fill a medium size casserole dish),
4 teaspoons oil,
3 teaspoons dijon mustard,
1/4 cup apple cider vinegar,
1/3 cup sunflower seeds and/or sesame seeds, (Phase 4 only)
salt and pepper.
Rinse sprouts. Slice the sprouts in half and place in bowl. Coat with the oil and a few sprinkles of salt and pepper.
Bake at 350°F for 26-30 minutes. In a small mason jar combine the mustard and vinegar. Secure the lid and shake to combine. Once the sprouts are done pour on the dressing and stir to make sure all sprouts get evenly coated. Sprinkle on the nuts and serve hot