INGREDIENTS
1/4 cup
whole almonds
3 tbsp
extra virgin olive oil
1 lb
Brussels sprouts, ends and outer leaves trimmed, cut in quarters lengthwise through the root
1
small onion, diced
1 tbsp
maple syrup
3 tbsp
Dijon mustard (country style, with seeds)
1/4 tsp
kosher salt
1/4 tsp
fresh black pepper
1 oz
soft goat cheese, crumbled