I have been living for all things dijon lately. I’ve been using it on sandwiches, making my own honey mustard dressing for salads salads or just as a dip. Anywhere I can get a little in I go for it.
I’ve also been loving Brussels sprouts so much this year which is an odd thing coming from me who used to hate them. I used to hate everything food wise unless it was cheese or bread though so it’s not surprising I didn’t like them.
Eventually though they grew on me and now I can’t get enough. I love to just roast them by themselves with some avocado oil salt and pepper. I decided to do these bumped up a notch though and coat them in dijon first before roasting them and they turned out great. Definitely a great added flavor for something different.
To be honest I added the onion because I thought it would add a nice bit of color for when I took the pictures but they actually compliment the sprouts well and add another nice depth of flavor to them.
These would be a great addition to any thanksgiving spread or even just your classic Sunday roast. These don’t need to be saved just for special occasions that’s for sure!
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
Dijon Roasted Brussels Sprouts (Vegan + GF)
- 12 oz brussels sprouts
- half a red onion
- 2 tbsp dijon
- 2 tbsp olive oil
- 1 tsp maple syrup or honey
- salt and pepper to taste
- 1/4 cup chopped pecans optional for topping
Preheat oven to 425*
In a sauce pan with a steamer basket place add enough water at the bottom to steam. Place washed Brussels sprouts in basket and let steam over medium heat for about 5 minutes or until bright green and just a tiny bit softer.
Remove from pan and once they are cool enough to touch cut in half and then pat dry with a paper towel to remove excess moisture.
Chop onion in big strips and add to baking sheet with Brussels sprouts.
In a small bowl mix dijon, oil, and syrup. Pour over Brussels sprouts and onions. Toss to coat well. Sprinkle salt and pepper over sprouts.
Place in oven and roast for 20-25 minutes until they start to get nice and golden and tender.
Remove from oven an place on a serving dish and add chopped pecans.
I like to steam them first because I like the softer texture of Brussels sprouts and it’ also easier to digest them that way (i.e. less bloating) but if you like them a bit firmer and really crisp then you can skip the steaming step