OVEN ROASTED BRUSSELS SPROUTS w/
DIJON MUSTARD DATE GLAZE
Recipes property of Teri Gentes - Permission required to reprint
It was Super Bowl Sunday with my long time friends that inspired this creation along with the great deal my organic delivery service had on Brussels Sprouts. Easy to make, oil-free, crispy and big flavor was my intention and this recipe delivers.
With minimal ingredients, the sauce is likely to be a keeper for multi uses. Besides a glaze it will be great as a dip, a drizzle and a sauce for tempeh, tofu, all kinds of veggies and even in wraps and Buddha Bowls. I am a proud Condiment Queen!
INGREDIENTS:
1.5 - 2 lbs. Brussels Sprouts (ideally organic)
1 tsp each garlic powder, onion powder and sea salt
Freshly ground black pepper, to taste
Parchment paper for two baking sheets
DIJON MUSTARD DATE GLAZE
1/2 cup Dijon Mustard or Old Fashioned
3-4 tbsp date syrup or maple syrup
1-2 tbsp Sriracha or your favorite hot sauce, to taste
GARNISH:
Pomegranate Molasses and Pomegranate Arils, optional
INSTRUCTIONS:
FOR THE GLAZE:
TERI'S TIPS:
DIJON MUSTARD DATE GLAZE
Recipes property of Teri Gentes - Permission required to reprint
It was Super Bowl Sunday with my long time friends that inspired this creation along with the great deal my organic delivery service had on Brussels Sprouts. Easy to make, oil-free, crispy and big flavor was my intention and this recipe delivers.
With minimal ingredients, the sauce is likely to be a keeper for multi uses. Besides a glaze it will be great as a dip, a drizzle and a sauce for tempeh, tofu, all kinds of veggies and even in wraps and Buddha Bowls. I am a proud Condiment Queen!
- Veggie side / Snack
- Prep time: Approx. 10 Mins - Roasting 20 - 30 minutes
- Vegan, Gluten, Soy, Corn, Oil, Nut Free
- Servings: 4-6
- Oven: 425F
INGREDIENTS:
1.5 - 2 lbs. Brussels Sprouts (ideally organic)
1 tsp each garlic powder, onion powder and sea salt
Freshly ground black pepper, to taste
Parchment paper for two baking sheets
DIJON MUSTARD DATE GLAZE
1/2 cup Dijon Mustard or Old Fashioned
3-4 tbsp date syrup or maple syrup
1-2 tbsp Sriracha or your favorite hot sauce, to taste
GARNISH:
Pomegranate Molasses and Pomegranate Arils, optional
INSTRUCTIONS:
- Preheat heat the oven and place one or two shallow baking sheets on the racks to heat up.
- Prep the Brussels Sprouts by washing well, trimming if needed and slicing evenly into discs about 1/4 inch thick. Keep all the loose leaves for they crisp up perfectly.
- Place the sprouts in a large bowl and toss well with the dry spices. Set aside and prepare the glaze.
FOR THE GLAZE:
- Whisk the ingredients together, taste to ensure the sweetness and spiciness suits your palate, adjusting if needed with extra date syrup or hot sauce.
- Remove the hot baking sheets from the oven, and cover with parchment paper.
- Toss a heaping tbsp of the glaze with the sprouts then lay them out the hot baking sheets in a single layer spacing evenly.
- Place the sheets back in the preheated oven and set the timer for 10-13 minutes pending on the size of the sprouts.
- Check them, moving the discs around to ensure even roasting. Return to the oven and continue this process checking every 8-10 minutes removing any crisping loose leaves or small sprouts and place on a warm serving platter.
- When all the sprouts are nicely bronzed, drizzle each with the glaze and bake a few more minutes to caramelize.
- Once done, transfer to the serving platter, top with any remaining sauce and drizzle with a little of the pomegranate molasses if using.
- A sprinkle of pomegranate arils is a lovely touch. Serve right away while hot and be ready for an 'oh yum!' reaction.
TERI'S TIPS:
- Honey can be used instead of the syrup yet take note it browns much easier. REDUCE oven temperature to 375F.
- Let these sprouts get nice and crispy by taking the time to let them roast properly. This little extra effort pays off.
- Find Pomegranate Molasses in the International section of large supermarkets as well as Mid-Eastern groceries. It adds such fabulous umami intrigue to your creations.
