Roasted Brussels Sprouts with Mustard Vinaigrette and Crispy Shallots

Cooking Time

15 minutes

Serving Size

4-6

These Roasted Brussels Sprouts with Mustard Vinaigrette and Crispy Shallots are the perfect side dish for Thanksgiving! Brussels sprouts are perfectly roasted and tossed in a spicy mustard vinaigrette and topped with crispy shallots. It’s a simple dish that’s packed with flavor that everyone will love!

CONTAINS:

Ingredients

Brussels Sprouts

Brussels Sprouts, trimmed and halved 2 pounds.

Wesson Canola Oil 2 tbsp.

Salt 1/4 tsp.

Fresh Cracked Pepper to taste.

Fresh Thyme to garnish.

Mustard Vinaigrette

Dijon Mustard 2 tbsp.

Mustard Seeds 1 tbsp.

Pure Maple Syrup 2 tsp.

Olive Oil 2 tsp.

Apple Cider Vinegar 1 tsp.

Salt 1/4 tsp.

Fresh Cracked Pepper to taste.

Crispy Shallots

Wesson Canola Oil 1 cup.

Shallots, thinly sliced with a mandoline 2-3.

Sea Salt .

Method

Preheat oven to 425°F. Toss Brussels sprouts with Wesson Canola Oil and sprinkle with salt and pepper. Arrange Brussels sprouts cut side down on a baking sheet and roast for 15 minutes until crisp tender and bright green.

As the Brussels sprouts roast, prepare the mustard vinaigrette. Whisk all vinaigrette ingredients together in a small bowl and set aside.

Crispy Shallots

Next prep the crispy shallots. Fill a medium pan with Wesson Canola oil and warm over medium heat. Test the oil’s temperature by placing one shallot ring in the oil. If it immediately starts to bubble and sizzle, it’s ready.

Carefully add half the shallots to the oil. Cook until very light golden brown, using a slotted spoon to move shallots as they cook. Note that they will continue cooking when you remove them from the oil! Promptly remove from the oil and place on a paper towel lined plate or tray. Sprinkle with salt.