Recipe developed and contributed by Maureen Gualtieri
We’re just getting a taste of the beginning of the spring thaw here in southern Ontario. I’m already thinking about all the little shoots stirring in greenhouses, getting ready to grow into all the delicious veggies and fruits that will soon grace our tables! But until that happens, I’m focusing on getting the most out our winter veg – especially roasted, which is oh-so-cozy right now but unconscionable come July. The star of this month’s recipe is the humble Brussels sprout, which bathes in a sweet, smoky marinade featuring DFC’s new Maple Bacon Mustard. The vegan bacon bits more than hold their own, but feel free to go old school and serve with real crispy crumbled bacon on top. (Or make up a batch of last month’s recipe (link: https://dfcbbq.com/recipes/mustards/breakfast-tempeh/) for a fun twist!) Serve as a side with something just as rich, like a pot roast or mac-and-cheese, and enjoy the last moments of winter.
Smoky Roasted Brussels Sprouts
(Yield: 8 side servings)
approx 900g Brussels sprouts
1 small (approx 40g) shallot
1/4 c (45ml) olive oil
2 tbsp (30ml) maple syrup
1 tsp (2g) ancho chili powder
1 tbsp (15ml) DFC’s Maple Bacon mustard
smoked flaky sea salt, to taste
Preheat your oven to 400 degrees F. Line a large baking sheet (or 2, you want to roast these sprouts with plenty of room) with parchment.
Wash, trim, and halve the Brussels sprouts, and collect them in a large bowl. Finely mince the shallot and add to bowl.
Whisk together the olive oil, maple syrup, ancho chili powder, and DFC’s Maple Bacon mustard in a small bowl until emulsified. Pour over the sprouts and toss everything until well-coated.
Pour the sprouts onto the prepared pans, making sure none are touching. Pop in the oven and roast for 25 – 30 minutes. (Stir them up halfway, and also swap the pans around if you’re using 2 and they’re on different racks.)
Pull when dark, crackling, and tasty! Serve as a side to any of your rich winter favourites.
