These are so wonderful! The crispy outer leaves and the sweetness of the centers will make these once dreaded vegetables the talk of your next dinner. I can’t believe that I ever used to steam or (gasp) boil these delicious little spheres of goodness! I wanted to compliment their sweetness by using the balsamic vinegar and then added some zip with a country style Dijon mustard and fresh garlic. I hope you enjoy them as much as I do!
Balsamic & Dijon Roasted Brussel Sprouts
- 12 oz brussel sprouts, cleaned, bottom stems trimmed and quartered. (or halved is using small ones)
- 1 Tbsp country style Dijon mustard
- 1 Tbsp balsamic vinegar
- 1 Tbsp garlic, fresh, minced or grated
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
Preheat oven to 400 degrees. Place brussel sprouts in medium sized mixing bowl. Set aside. In small bowl, whisk together mustard, vinegar, garlic, olive oil, salt and pepper. Pour mixture over brussel sprouts and gently toss until evenly coated. Place brussel sprouts in a greased oven safe pan in a single layer. (The less they touch, the more edges that can turn deliciously brown and crispy) Bake for 25-35 minutes or until the sprouts begin to turn golden in color and the thin outer leaves start to turn a rich shade of brown and crisp. Remove from the oven and enjoy!