When I was a kid, my Grandma used to make brussel sprouts in a cream sauce. It is to this day, something that I remember so strongly, how much I HATED that dish and of course brussel sprouts. For years I thought I hated brussel sprouts because of that memory!
Thankfully, a few years ago I decided to give them another shot. I made roasted brussel sprouts with a balsamic reduction and I LOVED them. This began a love affair with brussel sprouts that continues to this day. We eat them all the time – sometimes with the balsamic reduction, sometimes just roasted with lemon, sea salt and pepper.
Well, last night was the 2nd time this week that I was making a side of brussel sprouts and I just felt like I wanted to try something different. I had made a sweet mustard dipping sauce recently and for some reason that came to mind as I was thinking about a different flavor for my brussel sprouts. SO, here is my Vegan Maple Mustard Brussel Sprouts. SUPER easy to make and it adds a nice tangy, slightly sweet flavor and caramelization to the brussel sprouts.
Give it a try and add to your brussel sprout recipes – You will like the nice change of pace!
Vegan Maple Mustard Brussel Sprouts
Ingredients
- 12 - 16 Brussel Sprouts Trimmed, Halved or quartered depending on size
- 2 T Dijon Mustard
- 2 T Ground Mustard
- 2 T Maple Syrup
- Olive Oil Just enough to coat the brussel sprouts
- Sea salt and Pepper to taste
Instructions
- Preheat your over to 435 degrees
- Wash and trim the brussel sprouts. Depending on the size you can either halve or quarter them. Don't throw away the loose leaves - these will end up as great little "chips".
- In a large bowl, combine the Dijon, Ground mustard and Maple Syrup. Drizzle in just enough olive oil to create enough "sauce" to coat the brussel sprouts. I didn't measure, but I would estimate a few tablespoons.
- Add the brussel sprouts to the bowl and coat well. Add salt and pepper.
- Place the coated brussel sprouts on a baking sheet and roast in the over for 16 to 20 minutes. You want a nice dark brown caramelization on the brussel sprouts. I like to try to flip them over half way through the cooking process. The loose leaves will be a crispy treat!
- Remove from the oven, add a little more salt and pepper, serve and ENJOY!
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I can’t wait to try these. Maybe my kids will eat them! Definitely pinning on Pinterest
Thanks – They were delicious. You can play with the amount of each ingredient – maybe for the kids consider a bit less of the mustards and a touch more maple syrup? Either way, I hope you love them!