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 cloves, minced
- 1 tablespoon maple syrup
- 2/3 cup Sherry vinegar
- 1/2 teaspoon dried thyme
- 1-1/2 tablespoons Dijon mustard
- 1-1/2 tablespoons coarse-ground mustard
- To taste Salt and black pepper
- 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. Add shallots and garlic and gently sauté for 30 seconds, until fragrant and shallots become lightly translucent.
- 4 Add maple syrup, vinegar, thyme, Dijon, coarse-ground mustard and remaining olive oil, reserving a small amount for topping and drizzling 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 in original large mixing bowl with sauce. Salt and pepper to taste. Drizzle with remaining sauce. Serve warm.