Tuesday, December 25, 2012

Dijon-Balsamic Vinaigrette

We've been enjoying Roasted Brussels Sprouts lately and Mike wanted to try a Dijon mustard based sauce to put over them.  We found some great candidates on the internet and put together a sauce we really like.  This is very easy and uses common ingredients.  Note: there's really no substitute for Balsamic vinegar for this recipe in my opinion.

Dijon-Balsamic Vinaigrette

1/2 cup Dijon mustard
1/4 cup Balsamic vinegar
1/4 cup red wine vinegar
3/4 cup water
2 Tbsp. maple syrup (or agave nectar), or to taste

Put all ingredients into blender and blend well.  Taste and add maple syrup to taste.  Makes about 2 cups.

Pour over roasted Brussels sprouts, or even use as a salad dressing.

Roasted Brussels Sprouts

Brussels Sprouts is one of our favorite cruciferous veggies and our favorite way to eat them is roasted.  This is easy and tastes wonderful.




Roasted Brussels Sprouts

1 lb. fresh Brussels Sprouts
cooking oil spray
salt and pepper to taste

Preheat oven to 350 degrees F.  Take a pound of Brussels Sprouts, rinse them well, cut off the stem ends, cut them in half and add them to a bowl.  Spritz the sprouts lightly with cooking spray, mix them well to coat them, add salt and pepper to taste, mix again.
Add them, cut sides down, to a baking pan lined with enough parchment paper to cover the bottom and be wrapped over the top.

Fold the edges of the parchment paper over the sprouts, and bake for 30 minutes.  Check to see if they are cooked and bake longer if necessary until they are cooked to your preference.  They're best when they're a bit crispy on the cut sides. They should look like this when they're done:
YUM!  Serve with Dijon-Balsamic Vinaigrette