mustard roasted brussels sprouts

January 31, 2016


We’ve featured brussels sprouts on v:gourmet before. Grilled brussels sprouts with a thyme lemon dipping sauce. Roasted brussels sprouts with shallots and shitake. And we highlight George’s amazing curried brussels sprouts which never fail to please. But these brussels sprouts are my go-to and perhaps my favourite. A little sweet and smokey dijon, finely sliced shallots, roasted pecans and dried cranberries, with a hit of maple syrup and garlic. They roast up amazingly well and defy any brussels sprouts denier.


1 pound brussels sprouts

1/3 cup olive oil

2 tbsps sweet and smokey dijon (Kozlik’s is fabulous if you can find it)

1 clove garlic, minced

1 tbsp maple syrup

1 large shallot, peeled and sliced thinly

1/2 cup pecans, chopped coarsely

1/2 cup dried cranberries

sea salt and pepper


Preheat oven to 375 degrees. Trim end off brussels sprouts and cut in half. Place in large mixing bowl.

Place olive oil, mustard, garlic and maple syrup in a small bowl. Mix well and then toss with brussels sprouts so they are all coated evenly.

Add sliced shallots, pecans, and cranberries. Mix well.

Place in a baking dish or on a parchment lined cookie sheet. Put in oven on middle rack and roast for approximately 20 – 25 minutes until they are tender and a little browned. Serve as a fabulous side to rice, nice and spicy marinated tofu, and just about anything else.

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