Roasted Parsnips & Brussels Sprouts

INGREDIENTS

large parsnips, peeled and cubed

2 cups

Brussels sprouts, cleaned and halved

large shallot or ½ an onion, thinly sliced

3 tbsp

olive oil, divided, for cooking

1/2 tsp

kosher salt

1/4 tsp

ground black pepper

2 tbsp

grainy Dijon or country mustard

1 tbsp

honey or agave

1 tbsp

olive oil or grapeseed oil

juice of ½ a lemon

red pepper flakes