Roasted Brussels Sprouts with Mustard Sauce and Charred Shallots

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 20 Brussels sprouts
  • 1/2 tsp Garlic powder
  • 2 Shallots

• Condiments

  • 2 tsp Honey
  • 2 tbsp Mustard, Stone Ground

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 4 tsp Olive oil

• Liquids

  • 2 tbsp Water

Found on thegarlicdiaries.com

Description

Ingredients

• 20 brussels sprouts (4 green)
• 4 teaspoons olive oil
• ½ teaspoon garlic powder
• ½ cup apple cider vinegar
• 2 tablespoons stone ground mustard (sometimes called whole grain mustard)
• 2 teaspoons honey
• 2 tablespoons water
• 2 shallots

Directions

• Preheat oven to 400 degrees
• Slice the very bottom of the brussels sprouts off if the core is protruding
• Slice the sprouts in half
• Spread out on a baking sheet and toss with 3 teaspoons of olive oil, the garlic powder, and some salt and pepper
• Roast for 15 minutes, remove from oven, flip and toss around with a spatula, and bake for another 5 minutes or until deep golden brown
• Meanwhile, char your shallots
• Slice your shallots thinly and add to a skillet over medium heat with 1 teaspoon of olive oil
• Let these cook for about 10-15 minutes, stirring often, letting them become a deep golden brown and slightly charred
• Remove your shallots to a bowl and make your sauce in the same pan (you dont have to use the same pan - it just saves dishes)
• For the sauce, add your apple cider vinegar, mustard, and water. Bring to a boil over medium heat
• Let the sauce simmer for about 3 minutes or so until it has reduced and thickened. When its done, the sauce should be reduced to about ¼ cup
• When it has finished reducing, add your honey and stir to combine. Set the sauce aside
• When your sprouts are done, season to taste with salt, drizzle the sauce over top, add the shallots, and toss to combine