Roasted Brussels Sprouts with Mustard Sauce and Charred Shallots


  • 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


  1. Preheat oven to 400 degrees
  2. Slice the very bottom of the brussels sprouts off if the core is protruding
  3. Slice the sprouts in half
  4. Spread out on a baking sheet and toss with 3 teaspoons of olive oil, the garlic powder, and some salt and pepper
  5. 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
  6. Meanwhile, char your shallots
  7. Slice your shallots thinly and add to a skillet over medium heat with 1 teaspoon of olive oil
  8. Let these cook for about 10-15 minutes, stirring often, letting them become a deep golden brown and slightly charred
  9. 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)
  10. For the sauce, add your apple cider vinegar, mustard, and water. Bring to a boil over medium heat
  11. 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
  12. When it has finished reducing, add your honey and stir to combine. Set the sauce aside
  13. When your sprouts are done, season to taste with salt, drizzle the sauce over top, add the shallots, and toss to combine