Mustard Roasted Brussels Sprouts

This recipe can be adapted in a number of ways.  It’s super-easy to make into a vegan side dish for your veggie-loving friends.  You can use regular worcestershire sauce, vegan worcestershire sauce, a combination of balsamic vinegar and soy sauce, or any other tart, salty drizzle to go with the mustard in the sauce.

While on the subject of mustard, it really matters for this recipe.  Depending on how pungent a whole grain mustard you use, you will need to adjust your worcestershire/balsamic.  I have used Trader Joe’s whole grain dijon, which has a mild taste, with vegan worcestershire for a nice blend.  I have also used Inglehoffer mustard (my favorite, pungent, horseradish-filled mustard), which requires an equally aggressive balsamic kick of acid.  However you choose to mix up your sauce, just make sure that it’s balanced to your liking.  (As always, my measurements are estimates of what I tend to use.)


Mustard Roasted Brussels Sprouts
Serves 6

1 lb brussels sprouts
olive oil
1/4 cup whole grain mustard
2 Tbsp worcestershire sauce OR 1 Tbsp soy sauce
1-3 Tbsp balsamic vinegar

Preheat the oven to 375º.  Cut the brussels sprouts in half lengthwise and discard any yucky looking outer leaves.  Toss the brussels sprouts in just enough olive oil to coat and sprinkle them with salt and pepper.  Put brussels sprouts in a single layer in a roasting pan.

Roast the brussels sprouts for 10 minutes.  Stir the brussels sprouts.  Roast for an additional 5-10 minutes (depending on your oven and preferred amount of brown crispiness).

Remove brussels sprouts from oven and put into a serving dish.  Stir in the mustard, worcestershire/soy sauce, and balsamic vinegar.  Taste and add more of whatever you think it needs.  Serve warm.