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
Monari Balsamic Vinegar of Modena
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!