Roasted Brussel Sprouts with Dijon Vinaigrette
1-1/2 lb Brussels sprouts, trimmed, washed and quartered
2 shallots, finely sliced
1-1/2 tbsp olive
3/4 tsp sea salt
1/2 tsp black pepper
2 tbsp red or white wine vinegar
1 tsp SMAK DAB Mustard (any flavor will do!)
1/2 tsp honey or maple syrup
1 small clove of garlic, finely chopped
1/4 cup olive
Pinch sea salt & pepper
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil. Place the quartered Brussels sprouts and sliced shallots on the sheet, then drizzle with the oil, salt, and pepper. Toss until well coated, and spread in a single layer. Roast for around 20 minutes, stirring once or twice during cooking. While the sprouts are roasting, make the dressing.
In a small bowl, combine the vinegar, mustard, honey or maple syrup, and garlic. Stir to combine. Slowly drizzle in the oil, whisking at the same time until the oil is incorporated. Adjust the seasoning with salt and pepper, to taste.
Once the Brussels sprouts are roasted and crispy, remove them from the oven and place into a serving bowl. Toss with half the dressing. Taste. If you like more dressing, add more. If not, refrigerate the extra dressing for 3 to 5 days.