Roasted Brussels Sprouts with Mustard Sauce
If you're looking to elevate your vegetable game, these Roasted Brussels Sprouts with Mustard Sauce are about to become your new favorite side dish. I've perfected this recipe to bring out the natural sweetness of Brussels sprouts while complementing them with a tangy, creamy mustard sauce that'll make even skeptics ask for seconds.
Ingredients
- 2 pounds fresh Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced (optional)
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature ensures perfect caramelization without burning.
- Clean your Brussels sprouts, removing any yellow leaves and trimming the stems. Cut them in half lengthwise - this creates more surface area for caramelization.
- Toss the halved sprouts with olive oil, salt, and pepper (and garlic if using) in a large bowl, making sure they're evenly coated.
- Spread them on a large baking sheet in a single layer, cut-side down. Don't overcrowd the pan - this is crucial for achieving that perfect crispy exterior.
- Roast for 20-25 minutes, giving them a quick stir halfway through, until they're golden brown and crispy on the outside and tender inside.
- While the sprouts are roasting, whisk together all the mustard sauce ingredients in a small bowl until well combined.
- Once the Brussels sprouts are done, transfer them to a serving dish and drizzle with the mustard sauce while they're still hot.