Brussels sprouts are one of my favorite winter vegetables and I am always on the look out for interesting new recipes with them. Recently I came across one such recipe, a recipe for maple dijon roasted brussels sprouts on Culinary Cory which sounded so good that I just had to try it! Although it is faster and easier to cook brussels sprouts by steaming them or boiling them, my favorite way to cook them is to roast them. I like to roast pretty much any vegetable as it seems to concentrate their flavour and brussels sprouts are no exception. (Don't be afraid to let the brussels sprouts brown a bit when roasting them as all of those brown bits are just packed with flavour.) The next thing that caught my attention about this recipe was the use of a maple dijon vinaigrette as maple and dijon is one of my favorite flavour combinations. I often like to add some grainy mustard to the mix as I really enjoy the texture that it adds. The roasted brussels sprouts with maple dijon vinaigrette turned out even better than I imagined! The sweet and tangy dressing went really well on the caramelized to perfection brussels sprouts and the toasted almonds added a nice contrasting texture. This may just be my new favorite way of enjoying brussels sprouts!
Maple Dijon Roasted Brussels Sprouts
(makes 4 servings)Printable Recipe
Ingredients:
2 pounds brussels sprouts (trimmed and halved)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon grainy mustard
1 small clove garlic (grated)
salt and pepper to taste
1/4 cup almond slices (toasted)
2 pounds brussels sprouts (trimmed and halved)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon grainy mustard
1 small clove garlic (grated)
salt and pepper to taste
1/4 cup almond slices (toasted)
Directions:
1. Toss the brussels sprouts in the oil along with the salt and pepper.
2. Arrange the brussels sprouts in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
5. Toss the brussels sprouts and almonds in the maple dijon vinaigrette.
1. Toss the brussels sprouts in the oil along with the salt and pepper.
2. Arrange the brussels sprouts in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
5. Toss the brussels sprouts and almonds in the maple dijon vinaigrette.
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Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts
Roasted Brussels Sprouts Gratin
Maple and Mustard Glazed Chicken
Maple Dijon Roasted Asparagus
Brussels Sprouts with Smoked Bacon, Mustard Cream and a Parmesan Crust
Maple-Miso Dijon Salmon
Hot Cheesy Roasted Brussels Sprout Dip
Parmesan Roasted Brussels Sprouts with Double Smoked Bacon
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