Slice each sprout in half lengthwise and trim the stem side of the Brussels sprouts. Discard the loose outer leaves that fall off or keep them to make Brussel sprouts chips later.
Place the halved Brussels sprouts on a large baking tray. Drizzle olive oil, salt and toss the Brussels sprouts with your hands to cover the olive oil all over the sprouts. If your baking tray is too small to fit the whole batch, toss the Brussels sprouts in a bowl and then divide the batch in two baking tray. Bake on two different levels in the oven.
Bake 25 minutes, stirring halfway with a wooden spoon to ensure the sprouts are roasted on all sides.
Meanwhile prepare the creamy mustard sauce.
In a medium saucepan, under medium heat warm olive oil. Add minced shallots and fry until fragrant and translucent - about 2-3 minutes.
Whisk in apple cider vinegar, maple syrup, Dijon mustard, cream and vegetable stock, xanthan gum and bring to a light boil, whisking constantly to prevent the sauce from sticking or the gum would create lumps.
When it's boiling, reduce to low heat, cover and simmer 5-6 minutes, stirring often to thicken the sauce.
Remove the crispy roasted Brussel Sprouts from the oven and pour 3/4 of the hot mustard sauce on the baked sprouts. Stir with a wooden spoon to evenly cover the sprouts with the sauce. Set aside 1/4 of the mustard sauce to drizzle on plate when serving!
Return in the oven for 10-12 minutes or until sauce thickens slightly and sprouts are cooked through.
Serve immediately, drizzle the extra mustard sauce on top and serve as a side dish with grilled tofu, or gluten-free wholegrain pasta.
Zero cabs adds on ideas
Fry 1 cup of diced bacon and stir in the sauce or add 1 cup of grated cheddar in the sauce and stir until fully melted
Storage/freeze: store up to 4 days in the fridge or freeze well in an airtight plastic container. Defrost in the fridge the day before and rewarm in the microwave or stove. Net carbs: 6.5 g per serve