The combination of sweet maple syrup and tangy Dijon mustard is a classic. It works well drizzled on roasted vegetables, as a base for a nice vinaigrette, or even as a marinade for your favorite cut of pork. I happen to love this flavor combination on roasted Brussels sprouts. Along with a squeeze of lemon and a sprinkling of salt and pepper, this easy side dish is bursting with flavor and takes no time at all for the Brussels sprouts to cook to perfection.
(To view this recipe, click on the blue title of the blog post above*)
Maple-Dijon Roasted Brussels Sprouts
Ingredients:
- 1 lb. Brussels sprouts, halved if large
- Olive oil
- Salt and pepper
- 2 Tablespoons Dijon mustard
- 1 Tablespoons maple syrup
- Juice of 1 lemon
Directions:
- Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper.
- In a large mixing mix the lemon juice, mustard and syrup together until smooth. Add in the brussels sprouts, ½ teaspoon of salt and a big grinding of pepper. Place on the prepared baking sheet and drizzle with 1 Tablespoon of olive oil.
- Roast for 20-25 minutes or until the Brussels sprouts are a bit browned and tender on the inside. Serve warm.
Tagged: brussels sprouts, Dijon mustard, lemon juice, lemons, maple syrup, maple-Dijon, roasted vegetables, side dish, vegetarian
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