This recipe takes my basic Roasted Brussels Sprouts recipe and kicks it up a notch. Just a few more ingredients poured over the top and you have a pretty gourmet, fall, vegetable side dish. Blake and I had it the other night with the Pork Tenderloin and both loved it! He said it may have been his favorite dinner yet :) The inspiration from this recipe came from Canadian food blog, Closet Cooking.
-2 lbs. brussels sprouts
-2 Tbsp. olive oil (divided)
-salt and pepper to taste
-1 Tbsp. white wine vinegar
-1 Tbsp. maple syrup
-1 tsp dijon mustard
-1 Tbsp dried garlic
-1/4 cup walnuts (I used black walnuts)
First, rinse your brussels sprouts in a strainer and remove any brown outer layers. Trim the ends (if they look brown) and halve each brussels sprout.
Preheat oven to 400 degrees.
Drizzle with 1 Tbsp olive oil and salt and pepper. Toss until evenly coated.
Spray a baking sheet with cooking spray to prevent sticking (PAM olive oil is my new favorite). Evenly spread the brussels sprouts on the cooking sheet. I made sure mine were all face down at first to ensure each one is flipped halfway through roasting. This isn't necessary if your in a time-crunch.
Pop in the oven at 400 degrees. After 15 minutes, flip the brussels sprouts and roast for another 15 minutes. Don't worry if they start to look brown or "burnt". This is the roasting process and what brings out the wonderful flavor! While they are roasting make your Maple Dijon Vinaigrette.
In a large bowl, whisk together 1 Tbsp olive oil, vinegar, maple syrup, mustard, garlic, salt, pepper and walnuts.
Serve immediately while they are still warm. This is another recipe that will convince a previous brussels sprout-hater into a lover!