Crispy Roasted Mustard Brussels Sprouts
This recipe is sure to make Brussels sprouts your favorite veggie! Roasting the sprouts makes them delectably crunchy and adds a slight smoky flavor, while the mustard sauce coats the sprouts in a tangy, peppery sweetness. Brussels sprouts are loaded with fiber, vitamins and antioxidants!
- 1 lb Brussels sprouts, ends trimmed, each cut in half
- 6 tbsp olive oil, divided
- 1/2 tsp Kosher or sea salt
- 1/4 tsp ground black pepper
- 1 tsp mustard seed (optional, but recommended)
- 1 tbsp Dijon mustard
- 1 tbsp grainy mustard
- 1 tbsp apple cider vinegar
- 1 tsp pure maple syrup
Preheat the oven to 425 degrees F. Line a baking sheet or tray with a silicone mat or lightly greased foil.
Place Brussels sprouts in a medium bowl. Drizzle with 3 tbsp of oil, then sprinkle with salt, pepper and mustard seed. Toss to coat the sprouts. Transfer to the baking sheet.
Roast for about 25 minutes until the sprouts are softened, browned and caramelized.
Meanwhile in a medium bowl, whisk together the mustards, vinegar, maple syrup and remaining 3 tbsp of oil.
Transfer the cooked sprouts to the bowl, toss to coat. Enjoy!
Instead of using Dijon mustard, you can use all grainy mustard if you want an even tangier dressing.
Just half a cup:
This is my favorite recipe for Brussel sprouts. The key is choosing a quality mustard.
These were incredible. I also made some roasted potatoes and used the marinade for them. Definitely 5 star!
Thank you, Carmen!