Remember and important equation in the taste of vegetables... ROASTING = DELICIOUS.
Honestly I could have just eaten these for dinner. Actually I did. My daughter stole half of my lamb burger away from me and I ate more of these and more of these. So dang, good.
The Brussels Sprout Mustard Toss
Sounds like a dance doesn't it?
2 pound bag Brussels sprouts
1/4 cup oil
2 tablespoons Dijon mustard
salt and pepper to taste
2 tablespoons red wine vinegar
Toss Brussels sprouts with oil and spread them in an even layer on a baking sheet. Roast in an oven at 375F until they are golden. I like doing at a lower temperature, than say, 425F- it seems to bring out more of their sweetness. Once they are done, move to a large bowl. In a small bowl, whisk together vinegar and mustard. Pour the mixture over the sprouts and add salt and pepper. Sit back, relax and enjoy ever savory mouth full.
1 comment:
I may need to give Brussels sprouts a try again! My general opinion is that they're evil, but they're pretty much the only food in the world I don't like, and that really bothers me. This sounds different, and I love vinegar in all forms!
One nitpick - it's 'Brussels' sprouts, with the 's' at the end and capitalized. No one seems to know this; I see the same error everywhere! For some reason they're named after the city in Belgium. I have no idea why.
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