If I took a poll in my house, the general consensus would be that Brussels sprouts are the favorite vegetable. Yes, even my younger children love them. How many moms can tell their children, “Brussels sprouts with dinner tonight.” and get cheers and excited reactions over the tender, sweet and slightly nutty sprouts? I love that when I fix foods from the Cruciferae, or cabbage, family that it makes my children happy. Cabbage, broccoli, cauliflower, Brussels sprouts, even kale. They love them. And they love this roasted Brussels sprouts with Dijon sauce recipe.
Roasted Brussels Sprouts with Dijon Sauce
Adapted from Ina Garten’s Roasted Brussels Sprouts recipe
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons butter *use Earth Balance to veganize
- 2 small shallots, thinly sliced
- 3/4 cup dry white wine
- 3/4 cup vegetable broth
- 1/4 cup heavy cream *use non-dairy creamer to veganize
- 2 tablespoons Dijon mustard
- salt
- pepper
Method
- Preheat oven to 400 degrees F.
- Clean up the Brussels sprouts by cutting off the brown ends and pulling off any yellow outer leaves. Place the Brussels sprouts in a mixing bowl, add the olive oil, salt and pepper and toss until they are well coated.
- Place them on a baking sheet, cut-side down. Roast for 30-35 minutes, until they are beginning to get crisp on the outside and they are tender on the inside.
- Meanwhile, melt the butter in skillet over medium heat. Add the shallots, and cook for 1 minute or until tender. Add in the wine, and cook for 30 seconds. Add the vegetable broth and cream, whisking continually, until it has thickened slightly, about 1 minute. Whisk in the Dijon mustard, salt and pepper to taste.
- When the Brussels sprouts are done, remove them from the oven and add them to a large mixing bowl. Pour the Dijon sauce over the sprouts and toss until they are well coated. Serve immediately.
Serving Suggestions for the Roasted Brussels Sprouts with Dijon Sauce
Honestly, I think roasted Brussels sprouts are fabulous with just about anything. I will be serving it with my Thanksgiving dinner this year and I love serving it with veggie burgers and fresh fruit during the warmer months.
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Everybody throws such a fuss over Brussels sprouts but I think they’re yummy and long as they aren’t overcooked. Thanks for the recipe:)
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We adore them. Just adore them. Sadly, we had a turkey mishap this year, so my Brussels never did make it to the table. Turkey was undercooked so we had no boot the Brussels from the oven to roast the turkey a bit longer. They never did get back in to finish roasting :/
I’m adding this to my “to make” list. Brussel Sprouts are supposed to be a great food to help with inflammation. This sounds like a delicious way to fix them :)
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