Print the recipe for Sweet-and-Sour Roasted Brussels Sprouts

Click the button below or select 'File > Print...'

Sweet-and-Sour Roasted Brussels Sprouts

a bowl of homemade Sweet-and-Sour Roasted Brussels Sprouts made with almonds and shallots
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 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

  1. Preheat the oven to 425°F with a rack in the center position.
  2. 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.
  3. 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.
  4. Transfer the warm Brussels sprouts mixture to the bowl with the dressing. Toss to combine and serve immediately.