Roasted, Spiced Brussel Sprouts with Greek Mustard
Roasted Brussel sprouts are always such a great side or vegetable dish, for the fall, for Thanksgiving, and more. Pair them with a white wine from Monemvassia, made with one of the region's native grapes, asproudes. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 6 cups Brussel sprouts trimmed
- 1/2 cup Vrisi 36 BOLD extra virgin Greek olive oil
- 1 orange
- ¼ cup Vrisi 36 Greek balsamic vinegar
- 1 tablespoon Vrisi 36 mustard
- 1 tablespoon Greek honey
- Salt and pepper to taste
- 3 garlic cloves finely chopped
- 1 ginger knob about an inch / 2/5 cm long and wide, peeled and finely chopped
- Preheat oven to 375F / 180C.
- Bring a medium pot of water to a boil and add salt. Blanch the Brussel sprouts for 2 minutes, remove and rinse in a colander under cold water. You can keep them whole or halve them, as desired.
- Cut the orange in half and juice one half. Cut the other half into wedges.
- Whisk together the orange juice, balsamic, mustard, honey, salt, and pepper. Toss the Brussel sprouts in a bowl with the marinade, garlic, ginger, and orange wedges and place in an ovenproof baking dish large enough to hold them in one layer. Roast for about 35 minutes, or until lightly charred and tender.
- Serve hot.