Mustard Roasted Brussels Sprouts and Grilled Cheese

This post is a series on how I’m using my bounty of Brussel sprouts from the new online marketplace, Farmstr. Check out the first post of the series for a recipe for Cilantro Lime Brussels Sprout Slaw. Also, just a reminder that readers of my blog get a special discount for signing up to receive Farmstr’s weekly emails. Mention my blog when you sign up and Janelle, Farmstr’s founder, will hook you up!

photo (1)If you look up recipes for Brussels sprouts, you’ll find more than a handful of recipes for roasted sprouts. This is another one to add to your repertoire. It is scrumptious. I ate almost the entire pan of these before they ever made it to a plate. What’s more, this recipe is super simple and these days, in my whirlwind of a life, an easy recipe is like gold.

For the record, the grilled cheese part of this equation is an added bonus. I made the roasted b. sprouts to go with an aged white cheddar grilled cheese, but ended up stuffing them inside the sandwich instead. Magic.

photoMustard Roasted Brussels Sprouts

~ 1 pound of Brussels sprouts
1 1/2 Tablespoons stone ground or Dijon mustard
2 Tablespoons unsalted butter
1 Tablespoon olive oil

Preheat the over to 400 degrees.

Remove the outermost leaves of the Brussels sprouts and trim off their ends. Cut them in half and spread them out evenly on an ungreased cookie sheet.

In a small saute pan on the stove, melt the butter and then remove from the heat. Mix in the olive oil and the mustard until well incorporated.

Pour the mustard mixture over the sprouts and mix it in to coat the sprouts. I just got in there with my hands and made sure the mustard mixture thoroughly coated the Brussels sprouts. Sprinkle some salt over the sprouts and pop the cookie sheet in the oven.

Roast for 10 – 20 minutes, checking periodically to avoid over browning. Turn with a spatula at least once, about half way through, to promote even cooking. Watch these carefully as they go from chartreuse, to golden to charred in a matter of minutes. Honestly, I loved the crispy, blackened bits.

Taste and sprinkle with a bit more salt, if needed. Enjoy as a side dish or stuffed into a grilled cheese or grilled ham and cheese sandwich. Enjoy!


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