Thanksgiving Recipe: Dijon Roasted Brussels Sprouts

I mean, let’s get serious, when they are done right they totally rule.  And these bad boys…they’re simply perfect.  You’ve got some sweet, some savory, and some tanginess.  They’re creamy, crunchy and chewy.  And best of all–they are reeeally easy to make!

It’s dishes like these that make us wish every day was Thanksgiving.

Make your holiday healthier by adding something green and delicious to the dinner table.

Dijon Roasted Brussels Sprouts
Servings: 4- 6
Time: 50 minutes

• 2 lbs Brussels sprouts, cut in half
• 4 tablespoons evoo, separated
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• sea salt
• black pepper
• 1/2 cup dried cranberries

Directions

Preheat the oven to 375 degrees F.  Wash and prep all the brussels sprouts by cutting off a bit at the root of each sprout then slicing it in half.  Arrange your b-sprouts on a baking tray (we recommend lining the tray with parchment paper or tin foil for an easier clean up).

Drizzle at least 2 tablespoons of extra virgin olive oil on the sprouts.  You can use more and this will help them get that great brown color. Sprinkle on a generous amount of salt and pepper them mix them all together well.

Spread out the brussels sprouts so each piece has room to roast, if they are too close they will steam and just get mushy.  Roast for 35-40 minutes, mixing them once about halfway through.

While they are roasting soak your dried cranberries in water to reconstitute them a bit and make them softer.  Just make sure to drain all the water before mixing them in with the brussels sprouts at the end 

Make your dressing by combining the honey, dijon mustard, 2 tablespoons of extra virgin olive oil.  Whisk them together then add some sea salt and pepper, to taste. (You could also throw in a minced garlic clove for an extra kick)

Take the brussels sprouts out and of the oven and allow them to cool for a little bit before tossing them with the dressing and cranberries.