4-5 cups Brussels sprouts (cut in quarters)
2 tbs. Dijon mustard
2 tbs. horseradish
4 tbs. almond milk yogurt (or mayo)
1/2 tsp. salt
2 tbs. olive oil
4 strips cooked bacon diced (optional)
Toss Brussels sprouts in olive oil (add more if needed). Place in oven on 350 and roast until Brussels sprouts are tender and starting to crisp (approximately 30 minutes).
Added remaining ingredients in bowl and whisk until smooth. Add roasted Brussels sprouts to sauce and toss until coated. Add bacon if desired.