If you had told me when I was kid, that brussels sprouts would be one of my favorite vegetables as an a adult, I would have told you that you’re crazy. But alas, I have found love for this little baby cabbage like veggie and love to experiment with it’s preparation. While many recipes pair them with pancetta or bacon (which I highly recommend), this particular recipe is a vegetarian version, and is easy to make.
And if you are new to prepping brussels sprouts, make sure to cut off about 1/2 inch or so from the bottom of the sprout and remove all outer leaves. Once common mistake is not removing the stalk end, which causes the sprout to have a bitter taste .
And fun fact…the correct spelling is indeed Brussels sprouts with an “s”, as these vegetables are named after the Belgian city of Brussels. The misspelling of brussel sprout (no s) is a common one. But no matter how you spell it….mmmmm, they taste so good!
Dijon Roasted Brussels Sprouts
Ingredients
- 1 1/2 lbs Brussels Sprouts, trimmed and halved
- 2 Tbs olive oil
- 1 Tbs Dijon mustard
- 1/2 tsp smoked paprika
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
Heat oven to 400 degrees. Place halved brussels sprouts on rimmed baking sheet.
In small bowl, whisk olive oil, dijon mustard, smoked paprika, garlic powder and onion powder until combined. Add the sprouts and mix in the bowl -OR- add the sprouts to a gallon size plastic bag and add the mixture and toss until covered. Then lay the sprouts in single layer , cut side-down, on baking sheet. Sprinkle with salt and pepper.
Roast 20 – 30 minutes until fork tender.
Source: Girl vs Dough