I usually make my Brussels sprouts with a maple-mustard sauce, but I was inspired by this recipe from Leafy Greens and Me.
Slightly sweet, but with the distinctive tang of mustard and the depth of sherry vinegar. There are so many reasons why I think Brussels sprouts are the perfect Thanksgiving vegetable. Not only are they very high in vitamin C and folic acid, they contain glucosinolates, powerful detoxifying compounds that may have cancer prevention benefits. Having side dishes done ahead of time is the secret to a stress-free Thanksgiving.
They looked exactly like the ones in this image, I swear! Heat 1 tablespoon of the olive oil in a small skillet or saucepan. Add shallot and garlic and stir for 30 seconds. Stir in vinegar, thyme, mustard and agave. Simmer on medium heat until reduced by about half about 4 minutes. Remove from heat and whisk in 2 tablespoons of olive oil.
Season with pepper. Pour the dressing into a serving bowl. Toss the brussels sprouts with the remaining tablespoon of olive oil and place on a large baking sheet.
Roast the brussels sprouts until very dark and just tender, about 40 minutes. This looks really delicious. I just started really enjoying brussels and love the sound of this recipe. I always notice that brussels have a mustardy taste and adding a vinaigrette to enhance the flavor sounds ideal! Thanks for sharing! Thanks, Julie! And if you have any good Thanksgiving recipes coming up, please link them to the Healthy Thanksgiving Challenge! These green beans are simple but delicious, and give Brussels sprouts a chance with this amazing recipe, another from What Would Cathy [β¦].
