Roasted Brussel Sprout

Remember that party I went to that was nothing but amazing "old lady food"?  Well, old church ladies make the most awesome food EVER.  I grew up being forced to eat brussel sprouts that were drowned in water and oil and were just plain NASTY.  Why wasn't Kandiss my mom because these are amazing!  You can substitute almonds for the pinenuts.

2 pounds brussels sprouts (trimmed and halved)
1/2 a carton of mushrooms

1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon grainy mustard
1 small clove garlic (grated)
salt and pepper to taste
1/4 cup pinenuts (toasted)

Directions:
1. Toss the brussels sprouts and mushrooms in the oil along with the salt and pepper.
2. Arrange in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
5. Toss the brussel sprouts and pinenuts in the maple dijon vinaigrette.