Roasted Brussels Sprouts with Maple-Dijon Dressing

The much-maligned Brussels sprouts can be made into dishes that will win over almost everyone. The key is to roast them, bringing out their sweetness by caramelizing and tenderizing them. Their rich, nutty flavor can then come out. This unusual recipe combines the roasting with a delicious twist – a Maple-Dijon dressing that really sets these humble brassicas apart!

Here’s what could come out of your garden for this recipe –  Brussels Sprouts!

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Roasted Brussels Sprouts with Maple-Dijon Dressing

Prep Time

20 mins

Cook Time

20 mins

Total Time

45 mins

 

Pan-roasting Brussels sprouts sweetens and tenderizes them, and adding this unique and highly tasty maple-Dijon dressing really kicks this dish up a notch. This works extremely well with oven roasted chicken or turkey as a side dish.

Servings: 6

Author: Mary Jane Butters

Ingredients

For the Maple-Dijon dressing

• 1/4 cup plain yogurt - strained Greek works very well
• 3 Tablespoons maple syrup
• 3 Tablespoons Dijon mustard
• 1/8 Teaspoon salt

For the Brussels sprouts

• 1 pound Brussels sprouts about 4 cups
• 2 Granny Smith apples diced (about 1 1/2 cups)
• 1/4 to 1/3 cup dried cranberries
• 2 Tablespoons butter
• 1/2 Teaspoon salt

Instructions

Make Maple-Dijon dressing

1. Whisk together all ingredients in a small bowl and refrigerate for an hour to let flavors mingle.

Prepare Brussels sprouts

1. Use a food processor with a 2mm or 1/16 inch slicing blade to slice all the Brussels sprouts, set aside.
2. Heat a large heavy (cast iron is preferable) skillet over low to medium heat and roast Brussels sprouts in butter with the salt until they soften and just start to caramelize, about 15 minutes. Stir often to prevent sticking.
3. Increase heat to medium, add apples and dried cranberries. saute until apples are tender, about 5 - 10 minutes.
4. When apples are tender and Brussels sprouts have caramelized, remove from heat and stir maple-Dijon dressing in.
5. Serve immediately.

Recipe Notes

You can use other cool season veggies to add a different note to this dish. We had some left-over sugar snap peas that we added for a sweet crunch!

Adapted from Mary Janes Farm Oct-Nov 2014 issue

Slicing Brussels Sprouts

 After we whipped the Maple-Dijon dressing together and put it into the refrigerator, we started on the slicing. In just a few seconds we went from these…

Sliced Brussels Sprouts

… to this – ready for the pan! Slicing the Brussels sprouts made them much easier and faster to roast. 

Ready for the pan!

From there it was short work to dice the apples and chop the sugar snow peas. We added them because they were handy and weren’t tagged for another recipe.

Sauteing vegetables

Once the Brussels sprouts had roasted for a few minutes and started to caramelize, the apples and peas were added.

Adding Maple-Dijon Dressing

A few minutes later, the dressing was added and stirred in.

Roasted Brussels Sprouts

Ready to serve! The combination of flavors – rich and nutty from the sprouts to the sweet and light of the apples and peas, to the sweet/savory of the maple and mustard – all worked really well together.