Maple Mustard Glazed Potatoes & Brussels Sprouts

Ingredients

2 1/2 lbs. small Yukon gold & red potatoes, halved

3/4 lb. Brussels sprouts

2 small yellow onions, thickly sliced

1-2 cloves garlic, minced

2 T tamari or soy sauce

3/4 cup Coombs Family Farms 100% pure or organic maple syrup

3 T Dijon mustard

2 T olive oil

Preheat oven to 400F.

Place the vegetables in a 9 x 13-inch casserole dish. In a mixing bowl stir together all the other ingredients until the mustard is dissolved.

Pour over the vegetables & mix well until everything is coated.

Cover with foil & place in oven. Bake for 30-35 minutes.

Remove from oven; mix vegetables & sauce to coat well. Turn oven down to 325 & cook for 45 minutes uncovered.

Serve at room temperature.