There are so many reasons why I think Brussels sprouts are the perfect Thanksgiving vegetable. Of course, they’re incredibly good for you. Not only are they very high in vitamin C and folic acid, they contain glucosinolates, powerful detoxifying compounds that may have cancer prevention benefits. And Brussels sprouts lend themselves especially well to vegan preparations – there's no need to serve these beauties drenched in butter. From a Thanksgiving cook’s perspective, Brussels sprouts are ideal because they can be made ahead of time and are delicious served at room temperature – especially when coated with a vinaigrette. Having side dishes done ahead of time is the secret to a stress-free Thanksgiving. Now, I know there are sprout haters out there – but I hope you’ll give them another shot with this recipe. Roasting brings out the sprouts’ sweetness, and the sherry-mustard vinaigrette makes for a sophisticated take on brussels sprouts. Slightly sweet, but with the distinctive tang of mustard and the depth of sherry vinegar. Delicious!
Roasted Brussels Sprouts With Sherry-Maple Vinaigrette [Vegan]
Ingredients You Need for Roasted Brussels Sprouts With Sherry-Maple Vinaigrette [Vegan]
- 2 pounds Brussels sprouts, trimmed
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons finely minced shallot
- 2-3 cloves garlic, minced
- 2/3 cup aged sherry vinegar (quality of vinegar makes a difference here)
- 1 teaspoon fresh thyme
- 1 tablespoon Dijon mustard
- 1 tablespoon coarse-ground Dijon mustard
- 2 tablespoons agave nectar
- Freshly ground black pepper to taste
How to Prepare Roasted Brussels Sprouts With Sherry-Maple Vinaigrette [Vegan]
- Preheat the oven to 400 degrees.
- 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.
- Toss with the vinaigrette and serve warm or at room temperature.
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