Vegan Maple Mustard Brussel Sprouts
A new twist on how I typically make brussel sprouts and it turned out GREAT!
Servings: 4
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!