These sprouts and I go way back. In fact, they were my very first post on Em Hungry 1.0 more than 5 years ago, and they were the second most viewed recipe on the site! (Due to one loyal reader and cook, haha. Moms are the best.) At any rate, I figured it was time to share them here, and with pictures this time.
Brussels sprouts are certainly enjoying the limelight at the moment. If you’ve hopped on the cruciferous bandwagon, I hope you’ll give this version a try. Whole grain mustard is a pleasant surprise on roasted vegetables, giving deep savory flavor and a slight bit of texture from the whole mustard seeds. The sprouts themselves become tender inside from roasting while the outer leaves get a bit crispy. When I pull the pan out of the oven, I have a hard time leaving enough for anyone else.
A couple of recipe notes: whole grain mustard might also be called “old style” or “coarse ground,” but any kind that looks good to you and has visible mustard seeds should work well for this recipe. I like the Maille brand, which was at my local Walmart, so I expect identical or similar mustard isn’t too difficult to come by in most parts of the U.S. I used to have inconsistent results as far as Brussels sprout tenderness, but I learned from another recipe that if you start roasting the sprouts cut side down, they cook much better.
Garlic and Dijon Brussels Sprouts
1 lb. Brussels sprouts
1½ Tablespoons olive oil, divided
1 small or 2 large cloves of garlic, minced
1 Tablespoon whole grain or old-fashioned mustard
1 Tablespoon Dijon mustard
scant ½ teaspoon kosher salt (or scant ¼ teaspoon table salt), more to taste
freshly ground black pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Spread 1/2 tablespoon of the olive oil on a baking sheet.
Trim discolored stems from Brussels sprouts, and cut each sprout in half lengthwise. In a small bowl, mix together the remaining tablespoon of olive oil with the garlic, both kinds of mustard, salt, and pepper. Pour over the Brussels sprouts, and mix well so that each sprout is coated.
Place the Brussels sprouts on the baking sheet in a single layer, cut side down. Roast for 15-20 minutes until golden brown underneath and fork tender. Flip the sprouts over, and roast for an additional 5-10 minutes until they are golden all the way around.
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