Ingredients
Scale
Brussels:
- 1 lb Brussels, stems removed, chopped in half
- 1 tbsp oil
- Salt + Pepper as needed
Sauce:
- 2 tbsp vegan butter or oil
- 2 cloves garlic, minced
- 1/2 cup dijon mustard
- 1 tbsp yellow mustard
- 2 tbsp agave or maple syrup
- 1 tablespoon vegan Worcestershire
- 1 tbsp apple cider or white vinegar
- Salt/Pepper as needed
- 3 tsp Siracha
- Garnish – Chives
Instructions
- Preheat oven to 400 degrees.
- Heat a saucepan over medium heat. Melt the vegan butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Add the dijon, maple syrup, Worcestershire, vinegar, siracha, and bring to a boil, whisk and combine, reduce to a simmer for about 3 minutes or until thickened. Set aside.
- Wash the brussels, remove stems, and cut in half. Coat with olive oil, salt, and pepper, roast for 30 mins cut side down until crispy. Rotate midway for an even bake. Remove ultra crispy brussels. Toss and coat in 1/2 the sauce. You should have enough sauce for another serving. Garnish with chives and serve.
Notes
*If you don’t have any yellow mustard you can add 1 tsp of turmeric
*Want more flavor? You can add 1/2tsp onion powder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brussels Sprouts
- Cuisine: Side Dish
Nutrition
- Serving Size: 1