Brussels Sprouts with Easy Short-Cut Sauce

Ok, this is kind of gross, and maybe beneath you:  microwaved sauce.  But, it is easy and it really tastes great.  So, I really love the Brussels Sprouts with mustard based sauce at ABC Kitchen but I do them a little differently.  It seems a lot of places are serving some version of a mustard sauce and I like my mustard sauce vegan and easy.  And I like the Brussels Sprouts browned and crunchy but not fried.  Some restaurants (Redwood in Bethesda, Maryland, The Smith in NYC) are flash frying them which is admittedly tasty but I don't think that is as healthy or as delicious as roasting them. 

So, here it is:
In a small bowl mix a heaping tablespoon of each: fully grained mustard (containing primarily whole mustard seeds) and strong Dijon mustard
Add about a tablespoon of balsamic vinegar, a tablespoon of olive oil and just under a tablespoon of soy free Earth Balance buttery spread. 
Stir a little and microwave for 40 seconds. Stir again.  Spread sauce onto plate and top with a stack of roasted Brussels sprouts.

For the Brussels Sprouts:
Cut off the ends, and cut each one in half.  Toss in olive oil and roast on the top rack in a pyrex dish on 375-400 degrees for 12 minutes until each becomes browned and crispy.  Turn heat down but keep in oven until softer if desired.

For me this is a delicious and filling lunch or dinner.   My husband now eats Brussels sprouts but I will not make them for him.  He would not try mine for many years, then hauled off and ordered them in a restaurant with a friend.  My feelings on this matter are best expressed by this episode of Modern Family about a wedge salad. 

http://watching-tv.ew.com/2011/02/24/modern-family-wedge-salad/