Ingredients

The following ingredients have 4 Servings
  • 1½ pounds Brussels sprouts
  • 2 tablespoons extra virgin olive oil, divided
  • ¼ cup thinly slices shallots
  • 1½ tablespoons whole grain Dijon mustard
  • ½ tablespoon dry sherry
  • 1 tablespoon champagne (or white wine) vinegar
  • 1 tablespoon honey
  • 1 tablespoon water

Instruction

  • Preheat oven to 400 degrees.
  • Clean and trim Brussels sprouts – removing any browned outer leaves and cutting off the stem. Cut any large Brussels sprouts in half.
  • Place the Brussels sprouts on a sheet pan and drizzle with 1 tablespoon of olive oil and with your hands, toss to coat. Spread the Brussels sprouts in a single layer on the pan, then roast for 20 to 25 minutes or until tender and caramelized, but not over cooked.
  • While the Brussels sprouts are roasting, in a small sauce pan heat the remaining tablespoon of oil over medium heat. Add the shallots and sauté until they start to turn golden – about 2 to 3 minutes. Add the whole grain mustard, sherry, vinegar, honey and water and stir to combine and heat through, stirring until the water has evaporated. Remove from heat and set aside.
  • When Brussels sprouts are done roasting, remove from the oven and place in a large bowl. Pour the shallot and mustard mixture over the hot Brussels sprouts and toss to combine.
  • Serve immediately or at room temperature.