Roasted Mustard Brussel Sprouts
I think there are only two ways of eating Brussels sprouts, which is either raw (p.66) or roasted. Once they are roasted, there are several ways to finish them up. The classic way is to just sprinkle them with balsamic vinegar. You can also add bacon and dates, or pork belly and maple syrup. I find that mustard goes very well with Brussels sprouts, which is why I also use it in the raw version.
Roasted Mustard Brussel Sprouts
Ingredients
- 3 cups Brussels sprouts, halved lengthwise through root
- ¼ cup olive oil
- 4 tablespoons whole-grain mustard
- 3 tablespoons mayonnaise
Optional garnish:
- Chopped herbs
Instructions
- Drizzle the sprouts with olive oil, place them cut side down on a sheet pan, and then bake them in a preheated 400 degree oven for 20-30 minutes, until browned and soft.
- Meanwhile, whisk together mustard and mayonnaise. When the sprouts are done, toss with the mustard-mayo mix, and season to taste with salt and pepper.
- Garnish with chopped herbs if desired.
Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House.”Photography credit: Martin Lof © 2016 For online, a link to the book’s page on PenguinRandomHouse.com or an online retailer is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).