Roasted brussel sprouts with sherry-mustard vinaigrette
This recipe will convert even the worst brussels sprouts hater! Comes as a great and nutritious recipe for the holidays. Brussels sprouts are in the Brassica family (same as broccoli, cauliflower, etc) which is known for potent cancer-fighting phytochemicals.
2 pounds Brussels sprouts, trimmed 4 tablespoons extra virgin olive oil, divided 2 tablespoons finely minced shallot 2-3 cloves garlic, minced 1/2 cup aged sherry vinegar 1 teaspoon fresh thyme 1 tablespoon Dijon mustard 1 tablespoon coarse-ground Dijon mustard 2 tablespoons agave nectar
Freshly ground black pepper to taste
Heat the oven to 400 degrees.
Heat 1 tablespoon of the olive oil in a small skillet or saucepan. Add shallot and garlic and stir for 30 seconds.
Stir in vinegar, thyme, mustard and agave. Simmer on medium heat until reduced by about half (about 4 minutes).
Remove from heat and whisk in 2 tablespoons of olive oil. Season with pepper. Pour the dressing into a serving bowl.
Toss the brussels sprouts with the remaining tablespoon of olive oil and place on a large baking sheet. Roast the brussels sprouts until very dark and just tender, about 40 minutes.
Toss with the vinaigrette and serve warm or at room temperature.