Sherry-Dijon Roasted Brussels Sprouts and Onions
 
Hands-on time
Cook time
Total time
 
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Yields: 3-4 servings
Ingredients
  • 1 lb Brussels sprouts, trimmed and halved (4-5 cups)
  • 1 red onion, chopped into small wedges
  • 1/4 cup sherry vinegar
  • 2 Tbsp olive oil
  • 2 tsp dijon mustard
  • sprinkle of salt and pepper
Instructions
  1. Preheat oven to 400 and line a baking sheet with tin foil. (I highly recommend the lined baking sheet for easy clean-up on this one. I always learn the hard way!)
  2. Place Brussels sprouts and onion in a large bowl. In a small bowl, whisk together sherry vinegar, olive oil, and dijon mustard. Pour over sprouts and onions and toss to coat.
  3. Spread onto baking sheet in an even layer. Roast for 20-25 minutes or until starting to brown and caramelize, stirring once about halfway through. Serve hot! Enjoy.
Notes
These are best served right after roasting. I don't recommend cooked Brussels sprouts as leftovers.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/12/sherry-dijon-roasted-brussels-sprouts-and-onions/