My favorite way to cook brussel sprouts is by roasting them. I love how the edges get crispy from the intense heat and they seem to take on a hint of sweetness. Many sprout recipes usually incorporate some sort of meat like bacon or prosciutto. While they are tasty, I wanted to do something a little different and create a more vegetarian friendly side dish.
I first discovered the flavorful power of the dressing when I made the Pear Lettuce Salad with Maple Dijon Vinaigrette. After a few tweaks, it became the perfect complement to the roasted sprouts. Finally, the addition of the toasted almonds added a great crunch.
Roasted Maple Dijon Brussel Sprouts
2 lbs. fresh brussel sprouts, halved
1/3 cup sliced almonds, toasted
1/3 cup + 2 Tbl. olive oil
2 Tbl. cider vinegar
2 Tbl. maple syrup
1 Tbl. Dijon mustard
1 tsp. garlic, minced
salt and pepper to taste
Preheat the oven to 425 degrees. Evenly distribute the brussel sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to coat. Roast at 425 degrees for 25 – 30 minutes or until crisp tender. Flip halfway through. Temperature depends on the size of your sprouts. Dark spots are normal and adds flavor.
Pour remaining olive oil, cider vinegar, maple syrup, Dijon mustard and garlic into a small mixing bowl. Whisk together until well combined. Salt and pepper the dressing to taste.
Toss the dressing, cooked sprouts, and toasted almonds in a large mixing bowl until well coated. Serves about 4 – 6 people.