Honey Mustard Glazed Brussels Sprouts
This is an incredibly simple side that is sure to impress! You get the nutty flavour from roasting the Brussels Sprouts and then you get the tang from the vinaigrette, a great combination.
Serves 4
¼ Cup Cider Vinegar
1 tbsp honey
1 tbsp grainy Dijon mustard
1 tsp Dijon mustard
1/3 Cup extra virgin olive oil
½ tsp salt
¼ tsp pepper
454 g (1 lb) Brussels sprouts, trimmed and halved
5 Cloves garlic, smashed
Preheat your oven to 425.
Whisk together the vinegar, both mustards, olive oil, salt and pepper; set aside.
Add the Brussels sprouts and garlic to a roasting pan and then pour the dressing over the vegetables; mix well to coat the vegetables completely.
Place in the oven and roast for 30 minutes, until the Brussels spouts are slightly charred; shake the pan occasionally to ensure nothing is sticking and burning.
Taste and adjust seasoning before serving.
Notes:
- The vinaigrette is adapted from the 3 Chefs and is incredible on a green salad too!
