Around the Holidays I like to get a little fancy. Though I will never give up roasting as my favorite way to prepare just about every Fall and Winter vegetable, the Holidays are that time of year when I like to spice (or butter) things up a bit. These roasted brussels sprouts, which are great all on their own, are perfect as a holiday side dish after you drizzle them with this citrusy mustard butter sauce and it infiltrates the spaces between the layers of the sprout leaves. This stalk of brussels sprouts, which I picked at Union Square Farmers Market for $5, is a super easy last minute Thanksgiving side dish that will add a little richness to these veggies that get a bad rep.
40-50 brussels sprouts, cleaned and halved
2 tbs grapeseed oil
Salt & Pepper
Crushed red pepper
4 tbs butter
1 clove garlic
1 ½ tsp whole grain mustard
1 tsp spicy brown mustard
1 large lemon
Preheat oven to 400F. On a large foil-lined baking sheet toss brussels sprout halves with grapeseed oil, salt, pepper, & crushed red pepper flakes. Once evenly coated, arrange brussels sprouts cut side down in one layer on the baking sheet.
Roast for 30-35 minutes or until both the cut side and the backs of the brussels sprouts are partially caramelized and tender.
In a small saucepot over low heat melt butter. Grate garlic and shallot into butter and let cook for around 3 minutes. Be sure the heat is not too high and that neither the butter or the garlic browns at all. Add mustards, and whip vigorously until incorporated. Squeeze lemon juice into butter mustard mixture and whip some more until sauce is emulsified and does not separate. Toss roasted brussels sprouts with mustard lemon butter. Serve as one of your super star Thanksgiving vegetables.