This dish is the perfect dish for any fall gathering. The caramelized onions, and roasted Brussels spouts are perfect with the sweetness of the cooked pairs.
4 cups brussel sprouts
1 small red onion
1 can garbanzo beans
3 red pears, sliced
¼ cup brown mustard
2 T. Dijon mustard
2/3- ¾ cup apple cider vinegar
Boil some water in a large sauce pan. Toss brussel sprouts in water until they turn a bright green. Remove from water and slice in half.
In a large mixing bowl, combine brussel sprouts, onion, pears and garbanzo beans.
Whisk mustards and vinegar together until well blended, in separate bowl. Pour over veggies and spread out in roasting dish. Bake at 400 degrees for 20 to 30 minutes.