- 2 tablespoons olive oil, or as needed
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons agave nectar
- 2 tablespoons spicy mustard
- Preheat oven to 375 degrees F (190 degrees C).
- Drizzle olive oil over Brussels sprouts in a large mixing bowl; toss to coat. Spread sprouts onto a baking sheet; season with salt and pepper.
- Roast in preheated oven until hot in the middle, about 15 minutes.
- Whisk agave nectar and spicy mustard together in a large mixing bowl until smooth; add sprouts and toss to coat. Spread onto baking sheet.
- Roast sprouts until tender, about 20 minutes more.