Ingredients with Measurements:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon chopped fresh parsley (optional)
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, whisk together the Dijon mustard, honey, apple cider vinegar, minced garlic, smoked paprika, and cayenne pepper (if using) until well combined.
3. Add the trimmed and halved Brussels sprouts to the mixing bowl and toss to coat evenly with the honey mustard glaze.
4. Arrange the Brussels sprouts in a single layer on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
5. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring once halfway through cooking.
6. Remove the baking sheet from the oven and transfer the Brussels sprouts to a serving dish. Garnish with chopped fresh parsley (if using).
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 130
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- You can use whole grain mustard instead of Dijon mustard.
- Maple syrup or agave nectar can be used instead of honey.
- Red wine vinegar or balsamic vinegar can be used instead of apple cider vinegar.
Variations:
- Add chopped bacon or pancetta to the Brussels sprouts before roasting.
- Top the roasted Brussels sprouts with crumbled feta cheese or grated Parmesan cheese.
- Add chopped pecans or walnuts to the honey mustard glaze for a nutty crunch.
Tips and tricks:
- Make sure to trim the Brussels sprouts and halve them evenly so that they cook evenly.
- Toss the Brussels sprouts with the honey mustard glaze in a mixing bowl to ensure that they are evenly coated.
- Stir the Brussels sprouts halfway through cooking to ensure that they cook evenly on all sides.
Storage instructions:
- Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Brussels sprouts, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Brussels sprouts in a rustic wooden bowl or on a platter.
- Garnish with chopped fresh parsley or a sprinkle of smoked paprika.
Garnishes:
- Chopped fresh parsley
- Crumbled feta cheese
- Grated Parmesan cheese
- Chopped pecans or walnuts
Pairings:
- This recipe pairs well with roasted chicken, grilled steak, or baked salmon.
Suggested side dishes:
- Mashed sweet potatoes
- Roasted carrots
- Garlic roasted potatoes
Troubleshooting advice:
- If the Brussels sprouts are not caramelizing, increase the oven temperature to 425°F (220°C) and roast for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the Brussels sprouts thoroughly before trimming and halving them.
- Use a clean cutting board and knife to trim the Brussels sprouts.
- Store any leftover Brussels sprouts in the refrigerator within 2 hours of cooking.
Food history:
- Brussels sprouts are a member of the cabbage family and are believed to have originated in Belgium in the 16th century.
Flavor profiles:
- The honey mustard glaze adds a sweet and tangy flavor to the roasted Brussels sprouts, while the smoked paprika adds a smoky depth of flavor.
Serving suggestions:
- Serve the Brussels sprouts as a side dish for a holiday meal or as a weeknight dinner side dish.
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