Brussels sprouts tend to be one of those polarizing foods. People either love it or hate. I am on team Brussel sprouts and I’m on a mission to get everyone to join the team.
I’ve found that the people who hate Brussels sprouts have usually had them prepared poorly. They’ve been boiled or steamed into a mushy smelly mass of yuck. I wouldn’t like Brussels sprouts made that way either.
Roasted is the way to go folks.
I’ve posted a roasted Brussels sprouts recipe before and it’s a super simple way to make this vegetable tasty. Today’s recipe is fairly similar to the one I made before but it has one major change.
Specifically spicy mustard. Mustard and Brussels sprouts go together like ketchup and, well, mustard. It adds a nice sharp flavor and really balances out the subtle sweetness roasting sprouts brings out. Plus, I love mustard on just about anything. But that’s another story.
I will say there is one more trick that makes this recipe dynamite. Before you cut the sprouts in half, remove a few of the leaves and add these to the mix. That way not only do you have roasted Brussels sprouts but you have crunchy and mustardy Brussels sprout chips. It’s like two recipes in one! You’re welcome.
So quit complaining about Brussels sprouts and learn how to make them taste amazing!
Mustard Roasted Brussels Sprouts
- 2 to 3 cups whole Brussels sprouts
- 2 tbsp olive oil
- 2 tbsp spicy mustard (you could also use Dijon mustard)
- 1 tsp garlic powder
- 1/2 tsp salt
- Preheat oven to 400 and line a large baking sheet with parchment paper or a Silpat.
- Now, prep the Brussels sprouts. Trim off the ends and remove any leaves that have holes or are brown. Then, remove a few extra leaves and cut the sprouts in half.
- Place the sprouts and leaves in a large mixing bowl and add the olive oil. Toss the sprouts until they are covered. Add the garlic powder and mustard and toss again. Add the salt and toss one more time.
- Spread the sprouts and leaves evenly on the baking sheet. Make sure they have enough room or else they won’t brown nicely.
- Roast for about 15 minutes. Check to make sure they aren’t burning and then roast for another 5 minutes. They’re done when the leaves are nice and crisp and the sprouts are starting to brown.