A recent visit to the upscale vegan restaurant, Crossroads, inspired me to get more creative with my Brussels sprouts just in time for the holidays. The maple dijon vinaigrette is the perfect dressing, as its sweetness pairs with the bite of the dijon mustard to perfectly balance the bitterness of the sprouts.
Apart from the incredible vinaigrette at Crossroads, most of the Brussels sprouts in the dish were on the smaller side. It allowed for more crunchiness and flavor in each bite. I found smaller Brussels sprouts on the stalk at Whole Foods and was delighted to discover that they did in fact caramelize much better than the larger variety!
Prep Time: 40 mins
2 lbs, Brussels sprouts, halved
4 tbsp, olive oil
1 tbsp, maple syrup
1 tbsp, cider vinegar
1 tsp, dijon mustard
1 tbsp, whole grain mustard
1 clove, garlic, minced
1/4 cup, pine nuts, toasted
Sea salt and pepper to taste
Preheat the oven to 400F. Toss the Brussels sprouts with half the olive oil and season with salt and pepper. Place the sprouts on a large baking sheet and roast for 30 minutes, flipping once in between.
To prepare the vinaigrette, combine the olive oil, vinegar, mustards, maple syrup, and garlic in a mixing bowl. Season with salt and pepper to taste.
Toast the pine nuts in the oven for 5 minutes or until lightly golden-brown.
Toss the roasted Brussels sprouts with the maple dijon vinaigrette and the toasted pine nuts before serving.