Roasted Brussels Sprouts with Maple-Dijon Dressing
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.
Author: Mary Jane Butters
For the Maple-Dijon dressing
1/4cupplain yogurt - strained Greek works very well
For the Brussels sprouts
1poundBrussels sproutsabout 4 cups
2Granny Smith applesdiced (about 1 1/2 cups)
1/4 to 1/3cupdried cranberries
Make Maple-Dijon dressing
Whisk together all ingredients in a small bowl and refrigerate for an hour to let flavors mingle.
Prepare Brussels sprouts
Use a food processor with a 2mm or 1/16 inch slicing blade to slice all the Brussels sprouts, set aside.
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.
Increase heat to medium, add apples and dried cranberries. saute until apples are tender, about 5 - 10 minutes.
When apples are tender and Brussels sprouts have caramelized, remove from heat and stir maple-Dijon dressing in.
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
From the Terroir Seeds test kitchen. Roasted Brussels Sprouts with Maple-Dijon Dressing https://underwoodgardens.com/roasted-brussels-sprouts-maple-dijon-dressing/