October 24, 2017

Brussel Sprouts
Winter Squash

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Crunch Brussel Sprouts with Mustard
  • 1 pound Brussels sprouts, ends trimmed and each cut in half
  • 6 tbs. olive oil
  • 1 tb. Dijon mustard
  • 1 tb. coarse-grain/whole-grain mustard
  • 1 tb. apple cider vinegar
  • Kosher salt
  • Preheat oven to 425 degrees. Place Brussels sprouts on a baking sheet. Drizzle with 3 tablespoons of oil and sprinkle with salt. Roast for 35 minutes, stirring occasionally, until the sprouts have browned and softened. Wisk together the mustards, vinegar and remaining oil to form an emulsified dressing. Salt to taste. Toss the warm sprouts with dressing and serve warm or at room temperature