My favorite way to cook brussel sprouts is by roasting them. I love how the edges get crispy from the intense heat and they seem to take on a hint of sweetness. Many sprout recipes usually incorporate some sort of meat like bacon or prosciutto. While they are tasty, I wanted to do something a little different and create a more vegetarian friendly side dish.
I first discovered the flavorful power of the dressing when I made the Pear Lettuce Salad with Maple Dijon Vinaigrette. After a few tweaks, it became the perfect complement to the roasted sprouts. Finally, the addition of the toasted almonds added a great crunch.
- 2 lbs. fresh brussel sprouts, halved
- 1/3 cup sliced almonds, toasted
- 1/3 cup + 2 Tbl. olive oil
- 2 Tbl. cider vinegar
- 2 Tbl. maple syrup
- 1 Tbl. Dijon mustard
- 1 tsp. garlic, minced
- salt and pepper to taste
- Preheat the oven to 425 degrees. Evenly distribute the brussel sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to coat.
- Roast at 425 degrees for 25 – 30 minutes or until crisp tender. Flip halfway through. Temperature depends on the size of your sprouts. Dark spots are normal and adds flavor.
- Pour remaining olive oil, cider vinegar, maple syrup, Dijon mustard and garlic into a small mixing bowl. Whisk together until well combined. Salt and pepper the dressing to taste.
- Toss the dressing, cooked sprouts, and toasted almonds in a large mixing bowl until well coated. Serves about 4 – 6 people.