I have long had a love affair with lightly steamed brussels sprouts dipped in dijon mustard. At some point, I learned to roast them into crunchy goodness in the oven. A few weeks ago, I discovered Dijon Roasted Brussels Sprouts. From there it was only a short step to replace the agave with pure maple syrup. Try not to eat them all yourself. Or do! Cruciferous vegetables are very good for you.
Maple Dijon Roasted Brussels Sprouts
1 stalk of brussels sprouts, trimmed, large ones halved
1 tsp oil
1 1/2 Tblsp pure maple syrup
1 Tblsp dijon mustard (Use a smoother one, like Grey Poupon, if you have it; it will stick better than the very grainy Trader Joe’s mustard I used here)
salt and pepper to taste
1. Whisk together the oil, syrup, mustard, s&p.
2. Toss the dressing with the sprouts. Spread on a baking sheet.
3. Bake at 400 for 20-30 mins, until the sprouts are golden brown and the leaves are crispy.