February 7, 2013
I will never stop being a cheerleader for winter vegetables. As long as I can type, the flavors of delectable Brussels sprouts and cabbages will come to life in my blogs.
Ok, so not really. But you will LOVE the flavor is Brussels sprouts is you prepare them this way. A hint of red wine vinegar and Dijon mustard, combined with the sweetness of honey, will make your family fight for the last spoonful of this seasonal veg.
Crunchy Roasted Brussels Sprouts
800 g Brussels sprouts, trimmed (or 1 kg untrimmed)
¼ cup walnuts, toasted, coarsely chopped
2 tbs red wine vinegar
1 tsp Dijon mustard
½ tsp of honey
3 tbs olive oil
¼ tsp black pepper
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