Receta Honey Dijon Balsamic Brussels Sprouts
- One of my favorite vegetables is brussels sprouts
- Roasting brussels sprouts is fast,
- Easy and brings out their natural sweetness
- Top warm, roasted brussels sprouts with honey Dijon balsamic vinaigrette
- Delicious~
- 16 oz brussels sprouts
- 2-4 T olive oil
- Preheat oven to 425°
- Cut off stem end of brussels sprouts
- Remove any loose outer leaves
- (This step is a personal preference and is not necessary)
- Spread sprouts on foil lined baking sheet
- Drizzle with olive oil
- Season with salt and pepper
- Roast in preheated oven for 20-30 minutes or
- Until fork tender
- Make Vinaigrette:
- 1 t garlic, minced
- 1 t salt, or to taste
- 3 t dijon mustard
- 3-4 t honey
- 6 T balsamic vinegar
- 2 T white wine vinegar
- 2 T frozen white grape juice concentrate
- thawed and room temperature
- fresh cracked black pepper
- 1/2 cup canola oil
- 2 T olive oil
Directions:
In a bowl whisk together:
Garlic, salt, dijon mustard, honey,
Balsamic vinegar, white wine vinegar
And white grape juice concentrate
Combine oils
Add oil mixture, in a slow steady stream to honey/dijon/vinegar mixture
Whisking constantly until emulsified
Adjust honey, dijon mustard and/or vinegar amount to personal taste
Season with black pepper and salt if desired
Vinaigrette can be made ahead of time