Roasted Brussels Sprouts with Mustard Sauce and Charred Shallots
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- 20 brussels sprouts (4 green)
- 4 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 cup apple cider vinegar
- 2 tablespoons stone ground mustard (sometimes called whole grain mustard)
- 2 teaspoons honey
- 2 tablespoons water
- 2 shallots
- 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 don’t 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 it’s done, the sauce should be reduced to about 1/4 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