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Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!
Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?
This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in California and I like to buy them still attached to the stalk, while I can.
These mini cabbages are on my radar because they are so freakin’ versatile! This recipe features roasted brussels sprouts but they are excellent raw in salads, sautéed, grilled and steamed.
The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re past their prime.
This dish is single-handedly responsible for my fiancé falling in love with brussels sprouts! They were never his thang and he clearly didn’t light up when they rolled out on his dinner plate. I was SO OVER the usual brussels sprout and pancetta sauté I had gotten a little too used to making. There had to be a better way!
Fresh brussels sprouts from Santa Cruz California. There’s nothing like cutting them fresh from the stalk!
So there I was trying to brainstorm while staring into my fridge in a trancelike state. Then BRAAAAP! It hit me like a ton of delicious food angel bricks! To combine my favorite condiment of all time; spicy Dijon mustard and a sweet Canadian staple; maple syrup. I am oh-so-happy to say it was a success and this meatless side is completely addicting!
This recipe is both vegetarian and gluten free but it’s important to remember not all Dijon mustards and maple syrup brands are gluten free. Annie’s & Organicville are two brands of Dijon mustard that are easily accessible and gluten free. When choosing maple syrup you want to make sure you’re always buying the purest kind. The maple syrup in my kitchen has one ingredient; maple syrup!
Sprinkle roasted brussels sprouts with a small handful of toasted pistachios or hazelnuts before serving. Garnish with a sprig of rosemary.
This is a great option to have on your dinner table during the Holidays for a variety of reasons. It’s simple to prepare, has few ingredients and lends new flavors to the traditional thanksgiving dishes.
Roasted Brussels Sprouts with Mustard and Maple Glaze are a welcomed lighter option in contrast to stuffings, creamy mashed potatoes and gravy (all of which I live for) but I’m trying to find a healthier balance this year. I’m loading up on healthy vegetable sides and just a couple of my favorite indulgences.
I hope you love this recipe as much as we do in my house! xo
Disclaimer: I have no affiliation with Annie’s Organics and Organicsville. This is not a sponsored post. I just simply like their products!
- 1 lb brussels sprouts, halved
- 2 tbsp olive oil
- salt + pepper
- 2 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp pure maple syrup
- ¼ cup toasted pistachios or hazelnuts
- sprig of rosemary for garnish (optional)
- Preheat oven to 400F and line a baking sheet with tin foil.
- Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
- Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
- Bake for 35-40 minutes, tossing sprouts half-way through the cooking process. You want sprouts to be crispy on the outside and tender on the inside.
- While sprouts are roasting, lets make the mustard and maple glaze. Combine Dijon mustard + maple syrup + red wine vinegar and mix together using a whisk.
- Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
- Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.
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Drizzle this Herbed Crème Fraîche Dressing over my Smoked Salmon Benedict with Avocado
Lately I’ve been trying to eat more salads for dinner but am SO bored of the same old recipes. I had some hot house smoked salmon in the fridge and wanted to build a dressing around it. It didn’t take me long to reach for the crème fraîche. Indulgent I know, but a couple of tablespoons really make this dressing something to talk about.
The crème fraîche lends the perfect amount of creaminess to the salmon without being overpowering. The chives & dill add so much flavor and the apple cider vinegar brings a subtle zing!
I’m really happy with how this turned out! This salad dressing just seems fancy and decadent to me. Try this drizzled over my Smoked Salmon Benedict with Avocado for brunch or over your favorite salad for lunch.
This Herbed Crème Fraîche Dressing will keep in the fridge for 2 days so you can try it would a couple of dishes.
Enjoy! xx
Herbed Crème Fraîche Dressing is so quick & easy to whip up!
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp crème fraîche
- 1 tbsp honey
- ½ tsp spicy mustard such as dijon
- 1 scallion, thinly sliced (white and light green parts only)
- 1 tbsp chives, minced
- 1 tbsp dill, minced
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- Whisk all of the ingredients together and put in the fridge until ready to serve.
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FARMERS MARKET DILL PICKLE INSPIRATION
Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.
BE CAREFUL NOT TO CRUSH THE CUCUMBERS WHEN PUTTING THEM IN THE JAR
When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!
ALL THE DIFFERENT SHADES OF GREEN
Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!
ALMOST READY TO GET MY PICKLE ON
On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.
LEAVE WHOLE FOR THE CRUNCHIEST PICKLE
LEAVE 1/4 INCH BREATHING ROOM FROM THE BRINE TO THE LID
Enjoy these Garlicky Dill Pickles alongside my Mostly Veggie Tuna Melt or as an afternoon snack!
Enjoy! xx
- 2 quart kirby cucumbers (approximately 3 pounds)
- 1½ cups apple cider vinegar
- 1½ cups filtered water
- 2 tablespoons pickling salt
- 8 garlic cloves, peeled
- 4 teaspoons dill seed
- 2 teaspoons black peppercorns
- 1 teaspoon red chili flakes
- 1 tbsp pickling spice(make sure it doesn't include cinnamon).
- 1 or 2 large bunches of dill, washed and dried
- Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
- Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
- Combine vinegar, water and salt in sauce pan and bring to a boil.
- Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
- Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
- Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
- Wipe rims and apply lids and bands (don't screw them on too tightly).
- If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
- When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
- If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
- Let pickles rest for at least one week before eating.
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