Sunday, October 23, 2011

Maple-Dijon Roasted Brussels Sprouts

These little gems were a HIT at the Vegan Comfort Food cooking class! In a matter of seconds, these delicious roasted brussels sprouts turned haters into brussel lovers! You may think that you don't like them, but I dare you to try this recipe and then tell me how you feel. Now that brussels sprouts are in season, there's no better time than to put this on your menu tonight.

If you can find them still on the stalk, buy it! Your kids will enjoy pulling them off and helping you out in the kitchen. Or buy them already picked. You'll love them either way.

2 pounds brussels sprouts
2 TB extra virgin olive oil
2 TB balsamic vinegar
3 TB maple syrup
3 TB dijon mustard
2 garlic cloves, minced
juice of 1 lemon
salt & pepper to taste
Garnish option: 1/2 cup slivered almonds, toasted


Preheat oven to 400.
Wash brussel sprouts, cut off browned bottoms and remove loose outer leaves. Cut in half and put in a medium sized mixing bowl. Toss with olive oil to coat.

In a separate bowl combine balsamic, maple syrup, dijon mustard, garlic, lemon, salt and pepper and whisk to combine. Pour over brussels sprouts and coat well. Transfer to a glass baking dish and roast for 15-20 minutes or until golden brown around the edges. Toss with optional toasted slivered almonds and serve immediately.