Rosemary Dijon Brussels Sprouts

Ingredients
1 16oz bag of brussels sprouts 
1 Tbsp. Olive Oil
Salt & Pepper
1 10.5oz can of chicken broth
1/2 cup dijon mustard
1/4 cup real maple syrup
1/2 Tbsp vinegar
1 Tbsp. cornstarch
2-3 tsp. fresh rosemary 

Directions
1. Preheat your oven to 400 degrees. Meanwhile, slice each brussels sprout in half. When all the sprouts are halved, toss with the olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 10-15 minutes.

2. While the brussels sprouts are being roasted, heat the chicken broth, dijon mustard, maple syrup, and vinegar in a saucepan until boiling. Boil for roughly 5 minutes. Remove from heat.

3. Sprinkle in the cornstarch and whisk until thickened. Slowly stir in the rosemary.

4. When your brussels sprouts are done, serve on a plate or in a bowl, whatever blows your hair back. Spoon the dijon- rosemary sauce over your veggies, and enjoy!

Serve this sauce with chicken or salmon!