Roasted Brussels' Sprouts with Maple Mustard Vinaigrette

4 cups Brussels' Sprouts
3 tbspn Olive Oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dijon mustard
1/2 c water

Preheat oven to 400F. Soak the Brussels in a large bowl of water for 10 minutes. Drain. Spread the Brussels in a large baking dish and drizzle them with the olive oil. In a large bowl, combine the balsamic vinegar, maple syrup, red wine vinegar, garlic, and mustard. Mix well. Pour the mixture over the sporuts. Add the water tothe bottom of the baking dish. Bake until the Brussels are tender-firm, 30 - 45 minutes.

This is from The Farmer John Cookbook - a great resource for seasonal eating available at the Farm Shop.