• 2 cups Brussels sprouts, halved
• 2 teaspoons margarine or butter, melted
• 3 teaspoons honey
• 1 teaspoon prepared mustard
• 1/2 teaspoon onion powder

1. Preheat oven to 425 degrees.

2. Mix margarine, honey, mustard and onion powder in a large bowl. Set aside.

3. Spread sprouts on baking pan and roast for 10 to 15 minutes or until tender.

4. Add roasted sprouts to the mustard mixture and stir until evenly coated. Serve warm.

Refrigerate leftovers within 2 hours.