Roasted Brussels Sprouts in Balsamic Glaze

About a pound of brussels sprouts, cut with cone #4

1 large onion, finely chopped cone #2

2 cloves garlic, minced

1 tsp garlic oil

1 to 2 tablespoons Dijon mustard

3 to 4 tablespoons good quality balsamic vinegar

Salt and freshly ground pepper to taste

Process Brussels with the saladmaster machine.

Meanwhile, in a skillet, sauté the onion, brussels and garlic in oil until onion is soft and translucent. Turn heat to very low, and stir in the mustard, vinegar, and salt and pepper. Stir to combine well. Add the brussels sprouts and stir to coat.