- 1½ pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil, divided
- ¼ cup thinly slices shallots
- 1½ tablespoons whole grain Dijon mustard
- ½ tablespoon dry sherry
- 1 tablespoon champagne (or white wine) vinegar
- 1 tablespoon honey
- 1 tablespoon water
- Preheat oven to 400 degrees.
- Clean and trim Brussels sprouts – removing any browned outer leaves and cutting off the stem. Cut any large Brussels sprouts in half.
- Place the Brussels sprouts on a sheet pan and drizzle with 1 tablespoon of olive oil and with your hands, toss to coat. Spread the Brussels sprouts in a single layer on the pan, then roast for 20 to 25 minutes or until tender and caramelized, but not over cooked.
- While the Brussels sprouts are roasting, in a small sauce pan heat the remaining tablespoon of oil over medium heat. Add the shallots and sauté until they start to turn golden – about 2 to 3 minutes. Add the whole grain mustard, sherry, vinegar, honey and water and stir to combine and heat through, stirring until the water has evaporated. Remove from heat and set aside.
- When Brussels sprouts are done roasting, remove from the oven and place in a large bowl. Pour the shallot and mustard mixture over the hot Brussels sprouts and toss to combine.
- Serve immediately or at room temperature.