If you have to bring ONE dish to Thanksgiving, this is it! I have been using this recipe for about five years now and it is incredible. If you like brussel sprouts you will love this recipe and even if you don’t like them, you seriously might start liking them with this recipe. My husband is addicted and he hates vegetables. It has the perfect combination of savory and sweet thanks to the mustard, red wine vinegar and honey. IT IS DELICIOUS. For fun, I just started throwing in Craisins and it made the recipe EVEN BETTER and gives it a whole different flavor and texture. Give it a shot…and let me know what you think!
Brussel Sprouts Supreme
3 Pounds Brussel Sprouts
1/2 Cup of Olive Oil
Salt and Freshly Ground Pepper
1 Cup Walnuts
3/4 cup red wine vinegar
3 Tablespoons of Honey
1-2 Tablespoons of Grainy Mustard
3 Garlic cloves chopped
2 Shallots chopped
Big handful of Craisins (optional)
Gently wash and slice brussel sprouts in half. Pat dry and put in bowl. Season with salt and pepper. And then toss with couple of splashes of olive oil to coat. Spread on to a baking sheet covered in foil and roast at 425 degrees for about 30-45 minutes.
Meanhile, mix red wine vinegar, honey, grainy mustard and 1/2 cup of olive oil in small bowl. Add shallots and chopped garlic. Add walnuts (toast them for an extra crunch) or add them untoasted. Add craisins. Mix together. Put roasted brussel sprouts in large bowl and toss with mixture. Serve immediately.