My parents never really had a hard time getting me to eat my vegetables, but they did have a problem with getting me to not eat all the Brussels sprouts at the dinner table before everyone else had his or her helping. This has been a running theme in my life, actually — in college, there was a time (or two) when I literally ate a bowl of Brussels sprouts for a meal. In my adulthood, I’ve been known to eat Brussels sprouts with couscous for my single lady dinners when the husband is working late. The moral of the story is: I really, really, ridiculously love Brussels sprouts.
So when I also tell you that these Dijon roasted Brussels sprouts are truly my new favorite way to eat them, I think you can rely on my sprouts-loving authority.
This recipe comes straight from the very talented Laurie of the blog Simply Scratch (one of my favorites!) and her new cookbook of the same name. The book is full of 120 (!!!) recipes for any meal of the day: roasted banana coffee cake, grilled adobo turkey BBT sandwiches, ancho chicken chopped salad with zesty Catalina dressing, cheesy polenta, Italian sausage and four cheese manicotti, blackberry glazed salmon, fudgy chocolate toffee-topped brownies, grilled vanilla cardamom pound cake with caramelized pineapple… DROOL. It took me forever to decide on a recipe to make, and honestly, the reason I finally settled on this one is because I had a bag of Brussels sprouts in the fridge I had been meaning to use. The other reason is because, in case you didn’t know, I really love Brussels sprouts.
The ingredients going on here are so simple, and yet the flavors are so stunning. You whisk together a quick dressing of oil, Dijon mustard, garlic powder, onion powder and smoked paprika, toss some halved Brussels sprouts in the dressing, sprinkle them with salt and roast them (cut side-down for maximum browned crispiness on all sides of each sprout) until they’re fork tender. Sprinkle them with a little pepper just out of the oven, serve, and watch everyone happily eat their vegetables.
Of course, this recipe would make the perfect side dish for Thanksgiving (because no Thanksgiving in my house is complete without the sprouts), and I’m already excited for it to make its second appearance at our table then. Although, let’s be honest, I might not even make it until the holiday before making these again. I do have a few single lady dinners on the books for this week.
↑ SERIOUS SPROUT LOVE, right here. ↑
- 1½ lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Heat oven to 400 degrees F. Place halved Brussels sprouts on rimmed baking sheet.
- In small bowl, whisk olive oil, Dijon mustard, smoked paprika, garlic powder and onion powder until combined. Pour mixture over Brussels sprouts. Using hands or tongs, toss Brussels sprouts to coat. Spread Brussels sprouts in single layer, cut side-down, on baking sheet. Sprinkle with salt.
- Roast 20 to 30 minutes until fork tender. Sprinkle with pepper.
Disclosure: I received a copy of Simply Scratch for review purposes only. All opinions are my own. This post contains an affiliate link.