Dijon-braised Brussels Sprouts
Servings: 4 -6 servings
Ingredients
Vinaigrette
- 2 tablespoons Dijon or stone-ground mustard
- 2 tablespoons extra virgin olive oil or avocado oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon salt
Sprouts
- 1 pound Brussels sprouts
- ½ cup almonds slivered*
- ½ cup dried apricots julienned**
- 6 slices bacon cooked and chopped into slivers (optional)
Instructions
- Preheat the oven to 350 F
- In a small bowl, whisk the first 5 ingredients together.
- Julienne the Brussels sprouts. I used the "julienne cutting disk" on my food processor, which is easier than trying to finely chop these by hand.
- In a 9x13'' pan or baking sheet, combine the Brussels sprouts, almonds, and apricots.
- Drizzle the vinaigrette over the Brussels sprouts, toss to combine.
- Spread the veggies evenly over the baking pan, place in oven, and roast for about 60 minutes. Stir midway through cooking to ensure all the pieces get crispy. Sprouts should be tender and golden brown. If you are adding bacon, add your chopped, already-cooked bacon about 20 minutes before roasting is finished.
Notes
<span></span>I doubled the recipe and baked them in a 10x13'' roasting pan, for the same amount of time.
*I buy my almonds pre-slivered from Trader Joe's, because they offer nuts at a cheap enough price to justify not taking the time to blanch and chop the almonds yourself. Having blanched my own almonds once, I'm very happy to spend the extra dollar to avoid having almond skins all over my kitchen again.
**If you don't have any dried apricots, try with dried cranberries or sliced Granny Smith apple. Also note that dried apricots are pretty sticky and not exactly easy to julienne. Just chop them into thin strips to the best of your ability, and place them loosely into the cup measure (i.e. don't pack them in).
*I buy my almonds pre-slivered from Trader Joe's, because they offer nuts at a cheap enough price to justify not taking the time to blanch and chop the almonds yourself. Having blanched my own almonds once, I'm very happy to spend the extra dollar to avoid having almond skins all over my kitchen again.
**If you don't have any dried apricots, try with dried cranberries or sliced Granny Smith apple. Also note that dried apricots are pretty sticky and not exactly easy to julienne. Just chop them into thin strips to the best of your ability, and place them loosely into the cup measure (i.e. don't pack them in).