Saturday, November 9, 2013

Maple Mustard Brussels Sprouts

I love Brussels sprouts and have them around pretty much all the time.  I really like them simply boiled and served with salt and butter, especially as a snack.  Really.  Pass on the chips and hand me the sprouts!

But I haven't found a lot of different recipes that I like as much as the plain and simple.  This is the closest.  It has a touch of sweetness with the maple syrup and that wonderful "mustardy-ness" to it.  I added some extra mustard seeds because that add a bit of crunch.  Plus, it simply turns into a beautiful side dish.


1 pound Brussels sprouts, stems and outer leaves removed
1 generous Tbsp whole grain mustard
1/2-1 tsp mustard seeds
1 Tbsp real maple syrup (not pancake syrup)
1 Tbsp EVOO
1/2 Tbsp apple cider vinegar
1/2 tsp kosher salt
1/4 tsp garlic powder
1/8 tsp red pepper flakes

Preheat the oven to 375F and line a rimmed baking sheet with foil.  Halve or quarter the sprouts, depending on how large they are.

In a mixing bowl, toss the sprouts with the oil, mustard, syrup, vinegar, salt, garlic powder, and red pepper flakes until everything is evenly coated.

Spread the sprouts out on the baking sheet, and roast until lightly golden brown (15-20 minutes, depending on how big they are).  Watch them carefully as they burn pretty quickly.  Serve warm.

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