[Updated January 31, 2018]
Want kids (or adults) to eat Brussels sprouts? Roast them and add a little sauce—and they’ll disappear. This easy roasting method works great for all root vegetables. Leftover dressing is delicious drizzled over green salad, salmon or any other roasted vegetables.
2 pounds Brussels sprouts
¾ cup olive oil or grape seed oil
⅓ cup lemon juice or rice vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
2. Rinse the Brussels sprouts and pat dry. Trim ends and remove any yellow leaves. Reserve.
3. To make the dressing, place oil, honey, lemon juice or vinegar, Dijon mustard, honey, salt and pepper in a small bowl and whisk until ingredients emulsify. Set aside.
4. Place Brussels sprouts in a large bowl and drizzle at least half the dressing over them. Stir until vegetables are coated. (Remaining dressing will keep in the refrigerator for up to two weeks.)
5.Place Brussels sprouts on prepared cookie sheet and roast in preheated oven for 40 to 45 minutes. Check after 15 minutes and toss to ensure that they brown evenly. When done, Brussels sprouts should be golden with crispy leaves and tender on the inside when poked with a fork.
TIP: Annie’s Naturals Organic Honey Mustard is gluten free. Try using 5 tablespoons of Annie’s in place of the mustard and honey in this recipe.