Is it me, or have Brussels Sprouts become the “in” vegetable of the moment? Actually, it’s been going on for a good 10 years, but they seem to be on every menu as a side dish, shaved as a salad, or even as an appetizer. If you’re like me, you may have been (or continue to be) avoidant of these mini cabbages and perceive them to be slimy and smelly. Indeed, the canned variety that I was familiar with as a kid fit just that description, and since the only one in our family that seemed to like them was my father, they didn’t show up very frequently, since the cook, usually my mother, was in charge of the menu. My opinion was unchanged for many years and I never thought to buy or prepare them, let alone order them while dining out.

My perception was first challenged in the early 1990’s when a new restaurant in our town opened. It was the first “fine dining” establishment in town, and the food was fantastic. Brussels sprouts were the vegetable of the day on one visit and my first reaction (as were many others) was “yuck”. As there was no other option, they arrived on the plate and I begrudgingly tried them and it one bite my opinion was changed. These were fresh, not canned or frozen, and halved, roasted in the oven and tossed in maple syrup. I mean how bad could something coated in maple syrup be?? They were delicious!

The truth is brussels sprouts need help, right?! So, much like the ones caramelized in maple syrup, isn’t that the reason we so frequently see them on menus pan fried with bacon, since “everything is better with bacon”? While those are good, I’m not really part of that camp and prefer mine tossed with a tangy vinaigrette with shallots, honey and grain mustard. The vinaigrette is also delicious on grilled fish or chicken or a spinach salad. Trust me, they will make you a convert.

ROASTED BRUSSELS SPROUTS WITH HONEY MUSTARD VINAIGRETTE

Let's face it, brussels sprouts need help and the assist here goes to the tangy vinaigrette that brightens them up with just the right amount of sweetness from the honey. These are super easy, most of the work happening in the oven while your steaks, roast or bird are resting, and can easily be doubled or tripled if you're feeding a crowd. You can keep them warm in the oven until you're ready to serve, then just toss with the vinaigrette. I think even die hard haters may become converts.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Side Dish, Vegetable

Cuisine American

Servings 4 -6

Equipment

• Roasting Pan or Rimmed Sheet Pan

Ingredients

  

HONEY MUSTARD VINAIGRETTE

• 2 TBSP Shallot, minced (1 medium shallot)
• 1/4 Cup Citrus Champagne Vinegar (or regular Champagne Vinegar)
• 2 TBSP Whole Grain Mustard, such as Maille
• 1/2 Cup Honey
• 2 TBSP Lemon Juice, freshly squeezed
• 1/2 Cup Extra Virgin Olive Oil
• 1/2 tsp Kosher Salt
• 1/2 tsp freshly ground Black Pepper

ROASTED BRUSSELS SPROUTS

• 1 pound Brussels Sprouts (about 4 cups once halved or quartered)
• 2 TBSP Extra Virgin Olive OIl
• 1 tsp Kosher Salt
• 1 tsp freshly ground Black Pepper

Instructions

 

For the VINAIGRETTE

• In a small bowl, pour the vinegar over the minced shallots and allow to sit for about 5 minutes.
• Add the mustard and honey and whisk together.
• Whisk in the olive oil until well blended.
• Add the lemon juice, salt & pepper & whisk.

For the Brussels Sprouts

• Preheat oven to 400*
• If using brussels on the stalks, cut sprouts from the stalks with a paring knife (you may do this ahead and store in a zip loc bag or plastic container until ready to cook)
  
• Cut brussels sprouts in half, or quarters if very large and spread in a single layer in a roasting pain or sheet pan.
  
• Drizzle with olive oil, salt & pepper and toss to coat.
• Roast for 15 minutes and then stir with a spatula. Roast an additional 5-10 minutes until they are slightly charred (but not burnt).
  
• Toss with 1/4 Cup of the Vinaigrette until lightly coated and serve immediately. (If you are making a large batch, you may need to use more vinaigrette.

Notes

KTINA’s TIPS:

• Use the freshest brussels sprouts possible.  If they are precut, check the ends to make sure they are not brown.  The greener/whiter the ends, the fresher they are. 
• I like to buy the whole stalks when I find them and cut the sprouts off for maximum freshness.  It only takes a few minutes to cut them off the stalk.  They will keep in the fridge for up to 2 weeks in zip loc bags.
• The vinaigrette will keep in the fridge for several weeks.  It is also delicious on grilled fish (especially salmon, whisk in a little fresh dill) or chicken, as a salad dressing or on other roasted vegetables, such as green beans, broccoli or broccolini.  
• These always show up on my Thanksgiving table and as family style side for “Steak Night” since they are so easy to make for a crowd.  Just make sure to roast the sprouts in a single layer so they roast and don’t stew. 

Keyword Brussels Sprouts