Crispy Brussels Sprouts with Mustard Vinegarette

 

I’ve had some friends ask me for my fancy Brussels sprout recipe, so here it is!

First things first, I want you all to know I used to hate brussels sprouts. Absolutely hated them. But ever since I went to Birroteca two years ago and tried their roasted sprouts, I fell in love and was determined to create my own version of their recipe.

Okay, so lets talk about the Brussels. You could use fresh sprouts, but I have not tried it with this recipe so I suggest you purchase the FROZEN petite Brussels sprouts. These are better than the regular size sprouts because they get crispier! I usually get the Hanover Gold Line Petite Brussels Sprouts, but any petite brand will do.

What You’ll Need

Frozen Hanover Gold Line Petite Brussels Sprouts
Organic Olive Oil
Morton’s Season-All
Monari Balsamic Vinegar of Modena 
Garlic Powder
Grey Poupon Dijon Mustard
Half & Half

Making The Brussels

Pre-heat oven to 425 degrees

Step 1: steam the bag of Brussels in the microwave for 5 minutes. This helps speed up the baking process. (If you skip this part, that’s okay… you will just have to cook the Brussels in the oven for 15-18 minutes longer)

Step 2: empty the bag of steamed Brussels into a bowl and toss with 1 tbsp. of coconut oil or organic olive oil. Season with Morton’s Season-All (I typically use 1 tbsp of seasoning).

Step 3: once you’ve tossed the Brussels so they are evenly coated, place them on a baking sheet. For more crispiness, take a spatula and push around the Brussels on the sheet so they fall apart some.

Step 4: bake for 20 minutes. Allow the Brussels ‘crumbs’ to get crunchy and burn! I promise its good.

Making The Sauce

Note: this sauce is my version of Birroteca’s Black Garlic Aioli that they use on their Brussels.

Step 1: In a small bowl, combine:
1 tsp. Balsamic vinegar 
1/2 tsp. Garlic powder
2-3 tbsp. Dijon mustard
2 tbsp. Organic olive oil
1 tbsp. Half & Half

Step 2: in a medium-large size bowl, combine baked Brussels and toss into the sauce & enjoy!