Description
This roasted Brussels sprouts & radicchio w/maple mustard drizzle is the perfect savory side dish with a splash of sweetness.
Ingredients
Units
Scale
- 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
- 1/4 cup good (real) maple syrup (I used Ben’s Sugar Shack brand)
- 1/2 tablespoon Dijon mustard
- 1/2 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 1/8 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.
