This recipe is so good!  Be sure to make more than you think you'll need, because it'll be gone quicker than you think!  

• 2 lbs. Brussels sprouts
• 2 TBLS lemon juice
• 1 TBLS dijon mustard
• 1 TBLS maple
• syrup salt and pepper to taste
• 2 TBLS olive oil
• 1/4 cup parmesan cheese, grated
• 1/4 cup roasted nuts of choice (almonds, pecans, walnuts, etc.), chopped

Prepare the Brussels sprouts by trimming the ends and cutting an "X" in the core end of each one.  If there are large ones, cut them in half. Bring a large pot of water to boil.  Add 1 TBLS salt and prepared Brussels sprouts.  Cook 5-6 minutes. Drain Brussels sprouts and cool in a bowl of ice water. Dry well between paper towels or kitchen towels. Mix lemon juice, dijon mustard, maple syrup, and salt and pepper together in a small bowl or jar.

Make ahead tip:  All of the above can be done a few hours to a day before the meal.  Complete the following steps just before serving. Heat oil in large skillet over medium heat.  Add Brussels sprouts and stir until heated through. Add lemon juice mixture and toss to coat, stirring constantly, until the sprouts look 'glazed', about 1 min.  Remove from heat.  Mix in cheese and nuts.