Roasted Brussels Sprouts

1		cooking spray
8  ounces		fresh brussels sprouts
1  tablespoon		balsamic vinegar
1  tablespoon		dijon mustard
2  tablespoons		extra-vifgin olive oil
1		medium garlic clove, minced
1/2  teaspoon		light brown sugar
1/4  teaspoon		pepper

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Preheat the oven to 400 oF. Lightly spraying a 13x9x2 inch glass baking dish with cooking spray.
Trin the stem ends of the brussels sprouts. Discard any loose or yellow outer leaves. Cut the sprouts in half lengthwise. Transfer to the baking dish, spreading in a single layer. Lightly spray the cooking spray.
Bake for 20 to 25 minutes, or until tender when pierced with the tip of a sharp knife, stirring once or twice.
Meanwhile, in a large serving bowl, whisk together the dressing ingredients.
Stir the sprouts into the dressing to coat. Serve warm or cover and refrigerate for up to three days to serve cold.