Lights, camera... Action!
Let’s face it, it’s been a chilly start to spring, but we’ve been getting a little creative behind the scenes to keep motivated. And now, Smak Dab is finally ready to burst into MAY with the launch of our very first recipe videos!
As fresh new veggie varieties start showing up at our supermarkets and as the farmers’ markets surprise us with Spring's first sprouts, you’ll need a quick, fabulous dressing or marinade to bring out the best in them.
Watch as I prepare my favourite green vegetable - Brussels - in a delicious sweet and sour mustard glaze.
Maple Mustard Roasted Brussels Sprouts
2 lbs Brussels Sprouts
2 tbsp olive oil
3 cloves garlic, finely grated or chopped
1 tbsp fresh chopped thyme or rosemary
2 tbsp SMAK DAB Mustard (Honey Horseradish, Beer Chipotle, White Wine Herb, or Curry Dijon)
¼ cup maple syrup
Kosher Salt and Black Pepper, to taste
Pre-heat your oven to 425°F. Line a sheet pan with parchment paper.
In a medium bowl, mix together olive oil, garlic, herbs, mustard, maple syrup, and a good pinch of salt and pepper.
Place the whole Brussels sprouts in a colander and rinse with cold water to remove any outer debris or dust. Place onto a clean tea towel and pat the sprouts dry. Peel off any outer leaves of the sprouts that look dry or discoloured and cut the sprouts in half (or quarters depending on the size) Place the pieces into the bowl with the maple mustard sauce. Once all the sprouts are cut and in the bowl, toss well with the sauce. Pour the sprouts and sauce onto the parchment lined sheet pan and spread out into an even layer.
Bake the sprouts for 10 minutes, remove from oven and lightly toss. Bake another 10-15 minutes until soft and the edges are slightly crispy and caramelized.