Roasted Brussel Sprouts with Sherry, Maple and Mustard Glaze

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.

Roasted Brussel Sprouts with Sherry, Maple and Mustard Glaze

Prep Time

15 minutes

Cook Time

40 minutes

Serves

4 people

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: 

Baharat Spice-Rubbed Roast Turkey

Harvest Kale and Fennel Salad

Honey, Pomegranate and Pear Pie

Savory Sage, Walnut, and Roasted Sweet Potato Pie

Ginger Mashed Yukon Gold Potatoes

Ingredients

  • 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
  • 2/3 cup Sherry vinegar
  • Salt and black pepper, to taste

Preparation

  • 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.

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