Description
The best way to roast Brussels sprouts for Thanksgiving. (Adapted from Friendsgiving [William Morrow, 2017] by Alexandra Shytsman.)
Ingredients
Scale
- 2 pounds Brussels sprouts
- 2 tablespoons avocado oil or another neutral oil
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons whole grain mustard* (see note below)
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon sriracha (or another hot sauce)
- 1/3 cup pomegranate seeds
Instructions
- Preheat the oven to 425°F.
- Wash and pat the Brussels completely dry with a kitchen towel. Trim the bottoms and discard any wilted outer leaves. Cut the Brussels in half and place on a rimmed baking sheet.
- Drizzle with the oil, season with salt and pepper, and toss to coat evenly. Arrange in a single layer (see note below). Roast for 15 minutes, toss the Brussels, and continue baking until crispy and mostly dark brown, 10 to 15 minutes more.
- Meanwhile, in a large bowl, stir together the mustard, maple syrup, vinegar, and sriracha.
- When the Brussels sprouts are charred, transfer them to the bowl and gently toss to coat them in the glaze. Return to the baking sheet and roast for 3 to 5 minutes more, just until the glaze thickens.
- Transfer to a serving platter, sprinkle with pomegranate seeds, and serve immediately.
Notes
- Whole grain mustard is great here because it coats the Brussels with sporadic bits of slight crunch; it’s also milder than other mustards. If you can’t find it, use brown or Dijon mustard in a slightly smaller quantity.
- Do not overcrowd your baking sheet – this is the single most important factor for getting the sprouts properly browned. If they’re crowded, they will steam and get mushy instead of getting crispy. If the Brussels don’t all fit in a single layer on your baking sheet, divide them among 2 baking sheets.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 140
- Carbohydrates: 22.7 g
- Fiber: 5.9 g
- Protein: 5.2 g
