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Champagne Roasted Brussels Sprouts
A once-mocked side is made new again when coated with a bright, sweet vinaigrette made with fruity Champagne mustard.
Active Time: 5 Minutes
Total Time: 35 Minutes
Servings: 4
Ingredients
- 1 medium onion, coarsely chopped
- 1 bag of Brussels sprouts, sliced lengthwise
- 1 Pomegranate, de-seeded
- 1 tablespoon garlic seasoning
- Pepper to taste
- Olive oil
- Balsamic vinegar
- 1 tablespoon Plochman’s Champagne Mustard
- 1 1/2 tablespoons white wine vinegar
- 6 tablespoons olive oil
Directions
- Prepare the vinaigrette by whisking together the champagne mustard, vinegar, and the 6 tablespoons of olive oil. Set aside.
- Wash Brussels sprouts and pomegranate seeds. Chop the onion coarsely into 1 inch chunks, the Brussels sprouts in half. Place Brussels sprouts in a large baking pan.
- Generously drizzle oil, balsamic vinegar and sprinkle with garlic seasoning and pepper. Mix with hands again to evenly coat.
- Roast at 350ºF for about 30 minutes, or until Brussels sprouts have a golden color (you do not want the Brussels sprouts to be mushy). Test them with a fork. For the last 5 minutes of cooking, add pomegranate seeds.
- When cooked to your liking, remove them from the oven and drizzle with the champagne vinaigrette. Mix and enjoy.
