If you're looking for a unique side dish for your next gathering, this roasted Brussels sprouts & radicchio w/maple mustard drizzle will not disappoint. It's a simple preparation with an incredible little sauce that puts it right over the top. Perfect for the holidays or everyday cooking.
What is radicchio?
Radicchio is often confused with red cabbage because they look very similar. It is a leafy vegetable from the chicory family. Chicory is a flowering plant from the daisy family. Endive is another example of a chicory. Radicchio can be eaten raw or cooked. However, it should be noted, it is quite bitter when eaten raw which may not be for everyone.
Restaurants will sometimes add a few shreds of radicchio to a salad and unsuspecting diners think it's red cabbage. But that bitterness of raw radicchio can be a bit shocking if you're not ready for it.
Roasting radicchio mellows out the bitterness significantly. A simple olive oil brushing with some salt and pepper is all you need before you put it in the oven.
Prepping radicchio for roasting
For this recipe, I cut the radicchio into wedges for roasting. In order for the wedges to stay intact, you'll need to leave the core in place. It's tempting to cut it out, but we do need it. Unlike the Brussels sprouts, where we have to cut that hard knobby thing off the end, we leave it on with the radicchio.
tips for prepping the radicchio:
- Cut the radicchio in half along the core of the radicchio. Do not cut the core out. We need this to hold the wedges together.
- Cut the radicchio halves into wedges. I got three wedges per half. This will depend on the size you buy.
- Using a pastry brush or your fingers, brush olive oil on all sides of the radicchio. The radicchio can be a little delicate so use one hand to secure it and the other to brush. Tossing it in a bowl is not a good idea.
- You will probably have one wedge that didn't get quite enough of the core to hold it together. Don't stress about it. Just keep the wedge together the best you can.
- Make sure to season the radicchio with a little sprinkling of salt and pepper.
Maple Mustard drizzle: A sweet finish
In order to round out two earthy, mildly bitter roasted vegetables we're making a maple mustard drizzle that is to.die.for. This tastes amazing on top of the radicchio and Brussels sprouts and you're going to love it!! As a side note, this easy drizzle would make a great topping for seared boneless chicken breast or pan-cooked pork chops too.
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I used two different mustards because I absolutely love dijon and I absolutely love whole grain mustard too. I wanted that texture of the whole grain and the mustardly goodness of two incredible flavors. Using real, 100% maple syrup was a must because that flavor is the perfect complement to the mustard. I chose to add a little brown sugar too to balance out the maple. So here's how easy it is - just 5 ingredients.
- 100% maple syrup
- Dijon mustard (I used Grey Poupon)
- Whole grain mustard (I used Maille brand)
- Brown sugar
- One smashed garlic clove
Easy Steps for making roasted Brussels sprouts & radicchio with maple mustard drizzle
Looking for more SIDe dish ideas?
- Savory Butternut Squash w/ Caramelized Leeks
- Easy Pepperidge Farm Stuffing w/Apples
- Sweet and Savory Cornbread Stuffing w/Sausage
- Roasted Sweet Potatoes w/Toasted Hazelnuts
- Secret Ingredient Apple Pie w/Butter Crust
Roasted Brussels Sprouts & Radicchio w/Maple Mustard Drizzle
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Description
This roasted Brussels sprouts & radicchio w/maple mustard drizzle is the perfect savory side dish with a splash of sweetness.
Ingredients
- 1 pound of Brussels sprouts
- 1 small to medium head of radicchio
- 4 tablespoons of pine nuts, toasted
- Olive oil
- Salt & pepper to taste
- Lemon wedges, optional garnish
Maple Mustard Drizzle
- ¼ cup good (real) maple syrup (I used Ben’s Sugar Shack brand)
- ½ tablespoon Dijon mustard
- ½ tablespoon whole grain mustard
- 1 teaspoon brown sugar
- 1 small clove garlic, smashed
NOTE: You will need a 9x13 baking dish for this recipe
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Instructions
- Full instructional video right here in the recipe card – see below. Shows all the steps very well.
- Make the drizzle first. To a bowl add the maple syrup, Dijon mustard, whole grain mustard, brown sugar and smashed clove of garlic. Whisk together until well combined. Set aside. We want the flavor of that garlic to sit with the sauce. We’ll pull it out of the sauce before serving.
- Put the pine nuts in a small pan and toast them on your stove top. Heat should be low and just shake the pan a few times while cooking to toast the nuts. You can also use sliced or slivered almonds or pecans. Toasting in a pan should take less than 5 minutes. Nuts should be completely cooled before serving.
- Cut the stubby end from the Brussels sprouts and discard. Then cut the Brussels sprouts in half. Pick through your sprouts and discard any discolored pieces or leaves that may have rotted a little.
- Transfer Brussels sprouts to a large bowl and add a couple tablespoons of olive oil. Season with salt and pepper (about â…› to ¼ teaspoon each). Toss with your hands to coat.
- Brush a little bit of olive oil on the bottom of a 9x13 baking dish and transfer the Brussels sprouts to the dish. Turn the Brussels sprouts cut side down. Then roast in a preheated oven at 450 degrees for 15 minutes.
- While the Brussels sprouts are cooking – finish the pine nuts on your stove top and set them aside to cool completely.
- Cut the head of radicchio down the middle following the core. Look for the stub at the bottom to determine where to cut down the middle of it. We are leaving the stub at the end of the radicchio and we need that core in the middle so don’t cut that out. Cut each half into three wedges. If your radicchio is larger and you can get four wedges that’s fine. Leaving the core intact is crucial so the wedges don’t collapse.
- Brush the radicchio wedges with olive oil and season with a light sprinkling of salt and pepper.
- Remove the Brussels sprouts from the oven at the 15-minutes mark and toss with a spatula. Make some room for the radicchio wedges and place them in between the Brussels sprouts. Do a light drizzle of olive oil over the top of everything. Put back in the oven for another 15-20 minutes. Check it at 15 minutes. Ovens are different and mine runs hot. Yours may take a little more or less time.
- Once out of the oven, arrange on a serving plate. I placed the radicchio down first and the Brussels sprouts around it. If you have a lemon, cut a couple wedges for garnish. Remove the smashed garlic from the maple mustard drizzle. Whisk the sauce. Spoon a few tablespoons over the veggies and serve the rest on the side. Sprinkle some pine nuts over the top for garnish and serve the rest on the side.
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