The recipe for this dish says you can use fresh brussels sprouts or green beans. I had some organic frozen green beans that I needed to use and they tasted delicious with the agave/mustard glaze and toasted pine nuts. Can't wait to try this with brussels sprouts.
I served my green beans with Gardein Chick'n Tenders and Roasted Holiday Vegetables from La Dolce Vegan. The roasted veggies have carrot, potato, onion and sweet baby yams. Yum!