Spicy Mustard Roasted Brussels Sprouts
Brussels sprouts catch a lot of heat for being the vegetable people love to hate, but when they’re roasted until caramelized and crisp, they’re one of the best cool-weather sides you can put on the table. In South Carolina, sprouts come into season late fall through early spring, when the weather is cool enough for them to thrive. You’ll often find them stacked high at farmers markets, still on the stalk, which is honestly my favorite way to buy them. They’re fresh, sweet, and perfect for pairing with bold flavors that cut through their natural earthiness. Here, I toss them with spicy whole grain mustard and roast them hot, so you get that deep brown crisp on the outside while keeping the centers tender. A quick vinaigrette made with apple cider vinegar and the leftover mustard from the mixing bowl brings everything together without wasting a drop.
Ingredients
- 1½ pounds Certified SC Grown Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 1 teaspoon hot sauce or red pepper flakes, to taste
- 1 teaspoon honey (optional)
- Kosher salt and freshly ground black pepper, to taste
Vinaigrette
- 1 tablespoon apple cider vinegar
- 2 to 3 tablespoons olive oil
- Reserved mustard mixture from the mixing bowl
- Pinch of salt
Instructions
By Chef Amethyst Ganaway
- Preheat the oven to 425°F.
- In a large bowl, whisk together the olive oil, whole grain mustard, hot sauce (or red pepper flakes), honey (if using), salt, and pepper.
- Add the Brussels sprouts and toss until evenly coated.
- Arrange the sprouts cut side down on a parchment-lined baking sheet.
- Roast for 20 to 25 minutes, turning once halfway through, until browned and crisp around the edges.
- Meanwhile, prepare the vinaigrette by whisking the apple cider vinegar, olive oil, reserved mustard mixture, and a pinch of salt in the same bowl used to coat the sprouts.
- Transfer the roasted Brussels sprouts to a serving bowl and toss with the vinaigrette immediately before serving.
Note
- This recipe works beautifully in both the oven and an air fryer. The vinaigrette adds brightness and ties everything together by reusing the flavorful mustard coating.
