Roasted Brussels Sprouts with Walnuts and Grainy Mustard Sauce
Well, my new neighbourhood is very friendly! It seems that in my new small- town community, everyone loves to chat while shopping. In my quest to find Brussels sprouts for Christmas dinner, I was engaged in conversation everywhere I went. One fellow Brussels sprouts-shopper, informed me that there was a shortage of this festive veg, and that the prices had gone sky high. From another woman I learned that only 3 of her 16 dinner guests actually eat the controversial orbs. This last fact made me ponder my own family’s relationship to “baby-cabbages”, as we used to call them as kids. Only a few of my family members actually ever plate up any Brussels sprouts, of which I am in charge every year; and come now, you all know that I do my best to present the most flavourful and creative recipes possible. Needless to say that over the years I have combed every magazine and recipe book around to find the perfectly festive plate of sprouts to grace our Christmas table, but many of my family members will never even taste one. Maybe it boils down to a genetic predisposition to either loving or hating Brussels sprouts, somewhat like cilantro. I can only wonder.
Well, the purpose of this ramble is to declare that I have found a winning recipe for Brussels sprouts, that I love enough to share with you! The caveat is, for those of you who actually like them! Don’t waste these beauties on your family members who won’t touch them – they are too good! Use the leftovers to top a homemade pizza, or thinly slice them and add them to a turkey sandwich garnished with creamy mayo and tangy, cranberry chutney. This recipe for Brussels sprouts will become a family classic, I assure you! I found the recipe in a wonderful cookbook called, “Gatherings: Bringing People Together with Food” by Jan Scott and Julie Rosendaal.
I am bringing a huge bowl of these verdant lovelies over to Fiesta Friday’s 100th anniversary party! Yes, I am a bit late, but the party is so big and special that we are going to party on for 2 weeks! Dear Angie has been hosting this party for 100 weeks now and we are all honoring her milestone with some of our most tried and true party plates. I admit that Brussels sprouts are a bit humble for such a party, but I hope you enjoy them.
Roasted Brussels Sprouts with Walnuts and Grainy Mustard Sauce
8 cups Brussels sprouts
salt and pepper
2 tablespoons liquid honey
2 tablespoons grainy Dijon mustard
½ cup walnuts, roughly chopped
Preheat oven to 425°F.
Slice ends off the bottoms of the sprouts and cut each sprout in half. Remove the outer leaves and toss the cut sprouts into a large bowl.
Drizzle the sprouts with olive oil and season with salt and freshly ground pepper. Toss well to coat evenly.
Line a large baking sheet with parchment paper. Place the sprouts cut-side down on the baking sheet. Roast for 12 – 15 minutes, or until the leaves are a dark amber colour and the cores are nicely caramelized. Transfer to a serving bowl.
Combine the mustard and honey in a small bowl and mix well. Add the walnuts to the sprouts and drizzle the honey-mustard mixture over top. Gently toss to combine.
This dish can be made up to 6 hours in advance of your dinner and gently warmed before serving.
35 Responses to “Roasted Brussels Sprouts with Walnuts and Grainy Mustard Sauce”
Thanks so much! Glad you think they look yummy! 😀
OMG, you’re taking these little darlings one notch higher in my estimation, Julianna! We love them (only the 4-year-old only ate 3 over Christmas; she’ll learn) and I can’t wait to try out your recipe. They were a little bitter this year, probably due to the lack of frost. I am looking forward to getting them at half price next week, when all the brussels-sprouts-refuseniks are finally winning.
Thank you for sharing it with us over at Fiesta Friday. You’re right to celebrate Angie’s determination and endurance! To many, many more!
Ah yes, Ginger! Here’s to many, many more FF milestones!! And that sounds like a plan, to run out and buy them up at half-price, which I am sure they will be!
I hope you get to try the recipe and that you enjoy them. Happy New Year to you and your family! All the best for a wonderful 2016! 😀
These looks delicious. I love the mix of grainy mustard and walnuts. I was looking for a new recipe to use on the bunch I have on hand and this one is definitely worth a try. Thanks for sharing…Zeba
Thanks Zeba! This is worth a try, and really easy to prepare. I hope you like them. Happy New Year to you! All the best for 2016 😀 .
My kids love Brussels sprouts and I am going to try these 😀
Hope your kids like this one! 😀 Happy New Year to you! 😀
Not sure why brussels sprouts are not a favorite – nor is cilantro (Ina Garten doesn’t like it either) It’s such a pretty veggie – maybe I should give it another try. Thanks so much Julianna for coming to the party – we have missed you while you settled down in your new home and more importantly new kitchen 🙂 Happy Fiesta Friday #100 🙂
Aww, thanks Judi! I have really missed everyone too, and I didn’t know how much I would miss the creative aspect of a kitchen! Well, I hope you may just give this veggie another try – you never know….. 😉 Happy FF 100 – wow! And all the best for 2016 for you and your family! 😀
Delicious brussels sprouts. Love the recipe, they sound just wonderful. Thank you for bringing to the party!!
Glad you like them, Suzanne! My pleasure to bring these to the milestone FF. Happy New Year to you and your family! 😀
Love sprouts and this is a fantastic way to prepare them Juliana. Happy FF 100 and Happy New Year!
Happy New Year to you Johanne and Happy FF 100! Can you believe that? 🙂
They look good to me! I always roast or pan fry my sprouts nowadays, it’s the best way to eat them 🙂 yours look fab!
Happy New Year, Julianna, enjoy your new home xx
Thanks so much, Elaine! Yes, I only ever roast or pan fry them now too. Such a lovely caramelization that happens. Happy New Year to you and your family as well! 😀
And to think I’ve made them every which way, but never have I paired my lovely Brussels sprouts with mustard!!! Thank you for this inspirational recipe! Happy New Year!!!
Hi Chef Mimi! Happy New Year to you and your family too. Glad I can provide some inspiration to such a prolific chef as yourself! All the best for 2016.
I just hacked down my last two sprout stocks and am planning to cook them for our New Year’s dinner. No hard-sell here! I will do them your way this year. They look delicious. All the best for the New Year to you and your family. Hope 2016 is a good one for you.
I am one who loves Brussel sprouts and the roasted ones are simply delicious. I like your recipe with the honey mustard dressing! Yummy!
What a friendly neighborhood you have! Best wishes for the new year and for your new home!
Ooooh, is it funny that I’m more intrigued by how to eat the leftovers, Julianna?? Happy 2016 to you and yours!
Hey Patty! Me too! I can’t wait to use them on a pizza! Happy New Year to you and your family as well! Thanks so much for stopping by, I appreciate it! 😀
I tried brussel sprouts a while back after everyone telling me how gross they are, and I loved them, haha!
I LOVE Brussels Sprouts and am always looking for new ways to make them, and these sound delish! And I love people that don’t like them, that means more for me!~ Thanks for bringing this to Fiesta Friday and Happy New Years~I’ll be pinning this to the FF board, just in case no one has yet!
Hey Mollie! Well, I’m glad to hear that you are on my side of the table! Happy New Year to you, and thanks so much for the comment and the pin! Cheers to you!
I’m a Brussels sprout lover and your recipe sounds terrific with the honey and grainy Dijon. Wishing you all the best this new year and much happiness in your new home.
These sound absolutely lovely! What a use for grainy mustard! Prices have also been sky rocketing here, it’s a bit depressing, but next time I manage to get some brussels, will have to remember to try this.
(Oh, and I think we have that cookbook, actually! I’ll have to take a closer look through it 🙂 )
I’ve loved brussels sprouts since I grew teeth. This mustard sauce sounds very delicious. I must give it a try. 🙂
[…] those great caramelized crispy bits. Fellow blogger Chef Juliana brought in the New Year with this interesting recipe tossing the sprouts in honey and grainy mustard with walnuts after roasting […]
This has all of my favorite ingredients! Love Brussels sprouts. I have never had it with mustard. Saving the recipe. Happy New Year & Happy FF!
There are not enough Brussels sprout recipes and am so happy you posted one. I love the addition of mustard! I roasted a big batch on Christmas eve, thinking I would have enough for Christmas day but it seems they are gaining in popularity! Happy 2016, it sounds as if your new town is great! 🙂
You have some really beautiful recipes on here lovely. Such a pleasure to visit! I adore brussels sprouts, they’re one of my fave veg of all time. Love the addition of the mustard in this recipe (and walnuts! Yum. Arguably my fave nut!). Glad that your new neighbourhood is awesome (even if shopping takes twice as long, haha!) xx