2 pounds
Brussels sprouts, trimmed and halved or quartered if large
⅓ cup
slivered almonds
1 large
shallot, minced
⅓ cup plus 2 tablespoons
extra-virgin olive oil
2 ½ teaspoons
kosher salt
3 tablespoons
aged sherry vinegar
4 tablespoons
crème fraîche
½ teaspoon
mustard powder
1 tablespoon
stone ground mustard
¼ cup
honey
½ teaspoon
freshly cracked black pepper
Method
Preheat the oven to 425°F with a rack in the center position.
On a rimmed sheet pan, toss the Brussels sprouts, almonds, and shallots with 2 tablespoons of the olive oil and 1½ teaspoons of the salt. Spread out in a single layer and roast for about 20 minutes, or until the Brussels sprouts are tender.
Meanwhile, in a large bowl, combine the vinegar, crème fraîche, mustard powder, stone ground mustard, honey, pepper, remaining ⅓ cup of olive oil, and remaining 1 teaspoon salt.
Transfer the warm Brussels sprouts mixture to the bowl with the dressing. Toss to combine and serve immediately.