Dijon Roasted Brussels Sprouts
Sometimes you think you know how much you love something or someone, and then they do something that surprises you and makes you love them even more. Like when you come downstairs in the morning and discover that your husband has done all of last night’s dishes and taken out the garbage and made you a pot of coffee. (Yep, it doesn’t take much for me, folks. It’s the little things.) Well, these Brussels sprouts are like your husband doing the dinner dishes.
Last year, I told you all about how I made these amazing simmered Brussels sprouts and I kind of thought it was crazy how good they were. Because it seemed so simple, and yet… they are so good. They tasted so different from any Brussels sprout I had ever known. I kind of fell in love with them. And these are the same, but the opposite. Where the steamed ones were light, buttery, and fresh, these are nutty, rich, and a flavor explosion. Both delicious and mind-blowing, but in a totally different way.
Roasting them brings out an almost sweet, bitter nuttiness that I can’t really describe, except that it is made so much more delicious by garlic and Dijon mustard. They are bold and… almost meaty. They’re not just a nice little side like some sautéed corn or steamed broccoli. They could really almost be a meal in themselves. And something about this way of preparing them makes them kind of… artichoke-y? Eating them, I kept thinking they’d be really good tossed with some pasta. That’s crazy right? Right???
Well, what can I say, love makes you think crazy things. And I just fell in love with Brussels sprouts all over again.
Dijon Roasted Brussels Sprouts
2 lbs Brussels sprouts, cleaned and trimmed
1/3 cup olive oil
4 cloves of garlic, minced or put through a garlic press
1 TB stone-ground Dijon mustard
1/2 tsp salt
pepper to taste
Preheat oven to 425 degrees F.
Cut sprouts either in half or quarters, depending on their size. (Cutting them in half should suffice for all but the largest sprouts.) Pile sprouts in the center of a rimmed baking sheet.
In a small bowl, whisk together olive oil, garlic, mustard, salt, and pepper. When combined, pour olive oil mixture over sprouts and toss to coat.When all the sprouts are well coated, spread them out evenly on the tray.
Roast in the preheated oven for approximately 20 minutes, until sprouts are browned and crispy. (Time will vary a bit based on the size of your sprouts.)