March 2, 2015

Honey Dijon Balsamic Brussels Sprouts

On the Menu Today~
Honey Dijon Brussels Sprouts

One of my favorite vegetables is brussels sprouts.
Roasting brussels sprouts is fast, easy and
brings out their natural sweetness.
Top warm, roasted brussels sprouts with
Honey Dijon Balsamic Vinaigrette

Roasted Brussels Sprouts

  • 16 ounces Brussels sprouts
  • 2 to 4 tablespoons olive oil
  • salt and pepper, to taste
Cooking Directions
  1. Preheat oven to 425°
  2. Cut off stem end of brussels sprouts, remove any loose outer leaves. With a sharp paring knife, make an X in the bottom of each Brussels sprout. (this step is a personal preference and is not necessary)
  3. Spread sprouts on foil lined baking sheet. Drizzle with olive oil. Season with salt and pepper.
  4. Roast sprouts in preheated oven for 20 to 30 minutes or until fork tender

Honey Dijon Balsamic Vinaigrette

  • 1 clove garlic, minced
  • 1 teaspoon salt, or to taste
  • 3 teaspoons dijon mustard
  • 3 to 4 teaspoons honey
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons frozen white grape juice concentrate, thawed at room temperature
  • fresh cracked black pepper
  • 1/2 cup canola oil
  • 2 tablespoons olive oil
Cooking Directions
  1. In a small bowl, whisk together garlic, salt, dijon mustard, honey, Balsamic vinegar, white wine vinegar and white grape juice concentrate. Combine oils, add oil mixture in a slow steady stream to honey/dijon/vinegar mixture, whisking constantly until emulsified.
  2. Adjust honey, dijon mustard and/or vinegar amounts to your personal taste.
  3. Season with black pepper and salt if desired.

*Vinaigrette can be made ahead of time

Roasted, DressingBrussels SproutsMustard

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