Roasted Brussels Sprouts with Sweet Dijon Mustard Sauce
20-30 fresh brussels sprouts
cooking spray
salt and pepper, to taste
garlic powder, to taste
1/4 cup dijon mustard
2 tablespoons agave nectar
1 tablespoon lemon or lime juice
1. Preheat oven to 400 degrees F. Chop off stems of the brussels sprouts and remove the outer leaves. Either halve or quarter them, depending on size. Spray the bottom of a baking dish with cooking spray.
2. Toss brussels sprouts in dish and sprinkle with seasonings. Spray a little more cooking spray on top of seasoned brussels. Roast in oven for about 25 minutes or so. I like mine a little burnt, but if you don't, check them after 20 minutes. They should still be crisp, not mushy.
3. While the brussels are roasting, make the mustard sauce. In a small bowl, mix mustard, agave, and lemon juice. When the brussels sprouts are roasted to your liking, take out of the oven and pour mustard sauce over them and stir.
Serve!
Source of recipe: I love "Honey" Mustard, so I figured it would be good on brussels sprouts, and it was!
SO HOW'D IT GO?
This sauce was dreadful, I'm sorry. It was like eating straight up mustard. The brussel sprouts were a little too crunchy (as in undercooked) after ~20 minutes.
cooking times will vary depending on the size of the sprouts you just kinda have to watch them
This sauce was dreadful, I'm sorry. It was like eating straight up mustard. The brussel sprouts were a little too crunchy (as in undercooked) after ~20 minutes.
Delicious! Super easy and they turned out really nice. I ended up adding some fresh chopped garlic, a touch of curry powder and I roasted them with the sauce already on. Thanks great recipe
oh my these are delicious! 5 stars... i had really small brussels so i didn't even cut them in half and only baked them for 14 minutes... i love brussels!!!
These were delicious! My poor roommate will be eating brussels sprouts every night for dinner when I cook from now on!
I made these today. I used maybe a little short of 1/4 or 1/5 a cup of spicy mustard (I used what I had left in the Annie's bottle), appx 2tbsp splashes of agave and a perfect amount of lemon juice. That sauce is AMAZING. Love this, thanks for the recipe!
these were really good but perhaps too much mustard. next time i'm going to mellow it out a bit with some vegan mayo.
Inspired by AC, I made some breaded tofu (this recipe: http://vegweb.com/index.php?topic=25742.msg349281#msg349281) and wanted to use the sauce from this recipe to dip it in.
I also just happened to be cooking brussel sprouts for the same meal. I prepared my sprouts in the usual way though and didn't specificlly follow this recipe. It just so happens that my usual way of cooking sprouts is to roast in olive oil and garlic, so almost identical to this recipe anyway!
I used golden syrup in the sauce as that was the closest I had to agave. OMG!! The sauce is amazing! It worked really well with my tofu, BUT it went even better with my sprouts! Erin, this recipe is amazing and I will definitely be using the sauce again next time I have roasted sprouts. I'll also use it as a dip for other stuff too.
I made these last night, and they were absolutely wonderful! We like ours a little burnt as well, so we left them in for 40 minutes (on 350 degrees, mind you). I really enjoyed the sauce, I've been making an agave mustard sauce of my own, but I hadn't tried it with a freshly squeezed lemon added in. The result was amazing, the lemon gave it a nice tart flavor that melded beautifully with the agave mustard and brussels sprouts. It was a great combo of slightly sweet and slightly sour.
I only made a few variations. I added some brown sugar to the sauce and forgot to spice the sprouts. While they were delicious without the spices, I am going to roast some minced garlic with the sprouts and add pepper the next time we make these for sure. I also didn't coat the pan with cooking spray, but I did coat the sprouts in a little bit of olive oil to help them roast.
I was going to serve these as a side with some roasted stuffed tomatoes, but I got lazy and made a rice casserole of sorts with diced tomato, garlic, spinach, onion, and peas. Thanks for sharing this recipe and helping me make a delicious dinner! ;)b
yay! yummy, Erin! I've always loved brussels, and love them roasted, so the sauce was a great addition. I roasted with evoo, garlic salt, and pepper. I have sauce leftover which I will use for...something else. Really good.
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