This recipe makes a perfect side to any multi-dish meal, or a vegetable-forward main dish for the fall season. The nutty, toasted flavor from sherry vinegar pairs with spicy stone ground mustard and sautéed garlic to give a brightness to the roasted vegetables.
Bring this dish to your next Thanksgiving, Friendsgiving or any holiday gathering, it’s sure to please those looking for a unique course.
For a complete look at our 2017 Thanksgiving Recipe series, click the links below to create your entire Thanksgiving meal:
- 2 pounds Brussel sprouts, trimmed and halved
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons shallots, sliced
- 2-3 garlic gloves, minced
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons coarse-ground mustard
- Salt and black pepper, to taste
- 1 Preheat oven to 400°F.
- 2 Place Brussel sprouts in a large mixing bowl.
- 3 Heat 1 tablespoon olive oil in a small saucepan on medium, gently sauté shallot and garlic for 30 seconds, until fragrant and shallots become lightly translucent.
- 4 Mix maple syrup, vinegar, thyme, Dijon and coarse-ground mustard, and remaining olive oil together in small mixing bowl, reserving a small amount for topping and drizzle mixture over Brussel sprouts.
- 5 Transfer Brussel sprouts to a large baking sheet lined with parchment paper and roast until dark and tender, or about 40 minutes. Let cool 5 minutes, toss with remaining sauce and serve warm.