I served this dish over the thanksgiving holiday and it turned out fantastically and I feel that I should share this dish with all of you. I am going to serve this dish over the Christmas dinner as my family and friends love and requested this dish again. It is very easy to make and has a very unique favor and taste.
1½ pounds Brussels sprouts, stems and browned/bruised leaves removed, if there are large Brussels sprouts cut into halves
3 tablespoons extra virgin olive oil, divided
1/3 cup thinly slices shallots
1½ tablespoons whole grain Dijon mustard
1½ tablespoons Maple Grand Marnier syrup
1½ tablespoons cooking white wine
½ tablespoon balsamic vinegar
1¼ tablespoons vegetable broth/water
Salt and black pepper to taste
Preheat the oven to 400°F.
Place the cleaned Brussels sprouts in a medium mixing bowl. Drizzle half of the olive oil and toss them until well coated. Spread the oiled Brussels sprouts in a single layer on a baking sheet/pan. Move the baking sheet/pan to the preheated oven and bake for 25-30 minutes or until fork tender and golden brown but not burnt.
Meanwhile, heat a saucepan with the remaining olive oil over medium heat, add the sliced shallots and sauté until lightly golden, stir in the whole grain Dijon mustard, Maple Grand Marnier syrup, cooking white wine, balsamic vinegar, vegetable broth/water and stir to combine and heated through, stirring constantly and once it has reduced to a thick sauce. Remove from heat and set aside.
Remove the Brussels sprouts from the oven and transfer to a serving bowl. Stir in the mustard sauce until all the roasted Brussels sprouts are well coated. Serve hot or at room temperature. A very inviting side dish and goes well with any meat/seafood entrée.