Roasted Brussels Sprouts with Shallots, Maple & Mustard
Do you remember that Sex in the City episode when the girls are talking about “Secret Single Behavior?” Charlotte admits to checking every pore in a hand mirror and Carrie confesses to making a saltine/jelly sandwich. Well, I have to disclose my own SSB: I eat roasted brussels sprouts with pancetta.
Let me back up. My husband hates brussels sprouts. Refuses to even try them. I myself did not grow up eating them and wasn’t a huge fan most of my formative years, but I can distinctly remember exactly when I fell in love with them. I went out to dinner with a friend and he insisted we order the brussels sprouts; I wasn’t exactly thrilled but I went with it. They came, I tried them and I was seriously blown away. I ended up asking the the server how they were prepared and she told me the secret was duck fat, and a good amount of it. I wasn’t (and still am not) someone who keeps duck fat in the house but I went home and attempted making them with pancetta instead and they became my go-to “sit on the couch and watch trash tv alone in my sweatpants” meal.
So imagine my despair (::eyeroll::) when I married a man who hates them. So brussels became a fun thing for me to make when the husband was out and I had the night (and television) to myself. When I hear he’s going to a basketball game or has a late class or any other reason I might be home alone, I buy myself some brussels. Except once I started upping my brussels sprouts recipe game to include more than just pancetta he decided to try them…and now loves them and asks me to make them often. I have to admit that on one hand I am happy he loves them as much as I do, but on another I’ve lost my secret single behavior tradition.
Except he hates oysters too, but those are a bit harder to do on the couch in your pajamas.
Roasted Brussels with Shallots, Maple & Mustard
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4
- 4 cups brussels sprouts
- 1 shallot, sliced
- 2 tsp olive oil
- 1 tbsp maple syrup
- 1 tbsp stone ground mustard
- salt and pepper to taste
- Optional: 2-3 slices pancetta, chopped
- Preheat oven to 400.
- Cut stems and halve all sprouts. Brussels sprouts are known for being a “dirty” vegetable because they often have soil under the first layers of leaves, so I cut stems, remove the first 1-2 layers, and then halve.
- Combine sprouts, sliced shallot, olive oil, maple syrup, mustard, and salt and pepper in large bowl and mix well.
- Transfer to oiled cookie sheet and bake until golden brown, about 25-35 minutes depending on your oven.
- My trick for perfectly brown (and not burnt) brussels? Leave untouched for first 15 minutes, then flip every 5-7 minutes after to prevent burning and let them crispy on all sides.
- Enjoy! There’s rarely leftovers, but they’re great reheated or on a salad the next day.