1 vine of Brussels Sprouts (I got mine at Trader Joe's)
1/2 cup Agave Nectar
1/2 cup Olive Oil
1 tsp. salt
1 tsp. pepper
1 tbsp. Herbs de Provence
Preheat oven to 350 degrees.
Trim the vine of Brussels Sprouts so that it will fit into a roasting pan (I just had to cut mine in half).
In a large mixing bowl, combine Agave nectar, olive oil, salt, pepper and herbs de provence. Whisk vigorously until combined, about 30 seconds.
Using a basting brush, cover the sprouts completely on all sides with the marinade.
Place the vines on the roasting pan and bake at 350 degrees for about 40-45 minutes, until the sprouts are soft when pierced with a fork.