Nov 172011
 

I think I brussel sprouts may be my favorite vegetable.  I know it’s a bold statement, as I hate to play favorites with my veggies.  It’s especially bold, because if you asked my mom, she’d tell you that she would often find them tucked in my napkin or under my cup when I was younger.  At some point, I had a brussel sprout revelation.  It was the probably the first time I tasted a roasted brussel sprout.  Not steamed, mushy, and cabbagy, but crisp, sweet, and tender.  And this recipe is an amazing version of roasted brussel sprouts–perfect for thanksgiving or any day of the week.





I especially like making brussel sprouts when you can find them on the vine like this–as fresh as you can get.  It looks a little terrifying, but you really just pop them off the stalk, wash, and cut as usual.  These were simply roasted with olive oil, salt, and pepper, then tossed in a yummy maple dijon vinaigrette. 





Nutritional Highlights:  Ever notice that a brussel sprout really looks just like a teeny tiny cabbage (so cute!)?  Well it’s in the same powerhouse family of cruciferous veggies.  Just one cup has 200% of your daily vitamin K (important for blood clotting) and 160% of your daily need for vitamin C (improves iron absorptions and protects you from free radicals).  There’s also research that suggests that brussel sprouts help protect against cancer…hooray! Cancer stinks!  So eat your sprouts!





Maple Dijon Roasted Brussel Sprouts
adapted from Closet Cooking

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 clove garlic (minced)
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.  Placing them all cut side down will lead to great caramelization.
3. Roast in a preheated 400F oven for 30 minutes, until they start to caramelize, flipping them once after 15 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.

  One Response to “Maple Dijon Brussel Sprouts”

  1. […] and veggies. Luckily a lot of my favorite Thanksgiving dishes are focused on seasonal produce. Roasted brussel sprouts, sweet potatoes, and a salad with pears, cranberries, and pecans are always part of our spread. […]

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)