I am going to make maple roasted Brussels sprouts for a party tomorrow with toasted almonds and cranberries. However, I wanted to add a sauce for the side and I was thinking something garlic-y, probably an aioli type of dip with mustard.
Does that sound like too much going on between the maple, cranberry, garlic and mustard? I would normally experiment and just see for myself but I don't have time to go back to the supermarket between now and the party.
Thanks for any help.