As we’re barreling toward Thanksgiving, if you’re anything like me your thoughts are dominated by what you’re going to make for your annual feast. Maybe you’re not in charge of the main meal, but you’ve been tasked with bringing a side dish. Or, maybe you just want a bright, flavorful veggie to compliment your weeknight meal. Whatever your need, I’ve got you covered!
Coated in a flavorful apple cider vinegar, honey, and whole grain mustard sauce then roasted until perfectly caramelized with a slight char, these sprouts are always a hit.
What You’ll Need
This recipe is really simple and you just need a few common kitchen tools and a handful of ingredients. The tools you’ll need are an oven, a sheet pan, one large bowl and one small bowl, and a cooking spoon.
The ingredients you’ll need are a pound of fresh brussels sprouts, a red onion, apple cider vinegar, honey, whole grain mustard, salt and pepper, and olive oil.
How to Make Sweet & Tangy Roasted Brussels Sprouts
First, preheat your oven to 400°F.
Next, clean and cut your brussels sprouts. To do that, start by cutting the small, hard end off the bottom of each sprout. Be careful to only cut off that end, try not to cut off too much of the leafy sprout itself. Then remove any wilted leaves and cut each sprout in half from top-to-bottom. Place in a large bowl.
Cut your red onion half and slice half of the onion into 1/4-inch slices. Add to bowl with brussels sprouts.
In a small bowl, add apple cider vinegar, honey, and mustard and whisk together until combined. Pour over brussels sprouts and onion mixture. Using a cooking spoon, gently stir until all sprouts and onions are covered with sauce. As you stir, use a scoop and turn technique to avoid removing too many leaves from the sprouts.
Lightly spray baking sheet with olive oil and spread brussels sprouts and onions evenly over sheet. Use your spoon or fingers to turn all sprouts so the cut sides are facing downward on baking sheet. Sprinkle salt and pepper evenly over mixture. Note: if desired, line baking sheet with aluminum foil for easy clean-up.
Place baking sheet in heated oven on a middle rack. Cook for 20-25 minutes at 400°F, or until the sprouts are browned and charred according to your preference.
Sweet & Tangy Roasted Brussels Sprouts are best eaten warm, fresh out of the oven.
As noted above, these sprouts are a great accompaniment to your Thanksgiving turkey dinner, but they can also be enjoyed with any number of dishes. Pair them with grilled chicken or salmon and wild rice, pot roast and potatoes & carrots, or in a grain bowl with baked tofu and barley. The options are limitless.
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If you like this recipe, you may also like this Asian Broccoli Cabbage Salad with Ginger Dressing.
Sweet & Tangy Roasted Brussels Sprouts
- 1 lb brussels sprouts
- 1/2 medium red onion
- 1 Tbsp whole grain mustard
- 2 Tbsp apple cider vinegar
- 2 Tbsp honey
- salt & pepper
- Preheat oven to 400 degrees F.
- Clean and cut sprouts by cutting hard ends off, removing any wilted leaves, and slicing in half. Place in large bowl.
- Slice red onion into 1/4 inch strips and add to bowl with sprouts.
- In small bowl, whisk apple cider vinegar, honey, and whole grain mustard until well-mixed.
- Pour sauce over brussels sprouts and onions and stir until well-coated.
- Spray baking sheet with olive oil. Spread sprouts and onions evenly over baking sheet, turning all sprouts cut-side down.
- Sprinkle with salt & pepper.
- Cook in oven for 20-25 minutes, or until desired level of crispiness and char is achieved.