Brussels sprouts had a rough reputation when I was growing up. Usually they were boiled into submission and everyone politely ate a few and moved on.
Roasting changes everything. The sprouts become sweet, the onions caramelize, and the sherry vinegar gives the whole dish just enough brightness to keep you going back for another bite. This has become one of my favourite sides for roast chicken, pork or anything coming off the BBQ.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 red onion, cut into small wedges
- 1/4 cup sherry vinegar
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- Salt and freshly ground black pepper
- 1 tbsp poppy seeds
Method
Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
Place the Brussels sprouts and red onion in a large bowl.
In a small bowl, whisk together the sherry vinegar, olive oil and Dijon mustard. Pour over the vegetables and toss to coat evenly.
Spread onto the baking sheet in an even layer and roast for 20–25 minutes, stirring once halfway through, until the sprouts are browned and beginning to caramelize.
Meanwhile, place the poppy seeds in a small pan and toast for 2–3 minutes, just until fragrant.
Transfer the Brussels sprouts to a serving dish, sprinkle with the toasted poppy seeds and serve immediately.
