Growing up, honey-mustard hens served over a bed of pillowy wild rice was always one of my favorite dinners to look forward to. Now, when I need that spicy-sweet fix, I turn to this super simple 3-ingredient recipe to satiate that craving. Honey…I know, I know. Some vegans don’t eat it. And I’ve watched the More Than Honey documentary (well, until I fell asleep two thirds of the way through) on Netflix, read up on the topic, gone cold honey-turkey for a while, but alas…I hope that the fairtrade raw organic honey that I used minimizes my vegan sin committal (Though, you should probably gather from my blog title that I am not the holiest vegan whose path you’ve ever crossed).
viagra 50 mg efectos
thomas jefferson speeches and writings
buy cialis soft tabs information
improving essay writing
academic writing help uk
english essay writing tips pdf
custom essays by native english writers
writing term paper outline
cialis and vitamin e
tablet for sex power
chinese essay writing service
sound homework help
auburn essay prompt 2020
thesis on television violence
essay about movie
creative writing rubric grade 3
creative writing phrases
viagra natural chino
15 or so Brussels sprouts
2 teaspoons spicy whole grain mustard
1 (very generous) teaspoon of honey*
1 tablespoon almond slivers, optional
Serves 1 as main, or 2 people for a side
*I’d imagine you can use maple syrup or agave nectar or some other vegan sweetener substitute for similar effects.
1. Preheat oven to 400°F. Pour Brussels sprouts into corningware and spoon honey-mustard mixture over it. Toss to coat evenly.
2. Bake for thirty minutes or until desired crispness is reached. Warning: Crispy-crunchy caramelized bits may look like bacon. Serve warm, or let cool and slice in half to mix into salad.