Crispy Brussels Sprouts with Spicy Ground Mustard Vinaigrette
For this recipe, I’ve taken one of my favorite side dishes — crispy brussel sprouts — and added toasty, crunchy walnuts and a tangy vinaigrette made with Duke’s Spicy Ground Mustard, shallots, and whatever vinegar you’ve got on hand.
1 lb. brussels sprouts, stemmed and halved lengthwise
½ cup walnuts
- About ¼ cup to ½ cup olive oil
½ shallot, minced
2 teaspoons Duke’s Spicy Ground Mustard
2 tablespoons vinegar (I used white balsamic, but apple cider, red wine, or white wine vinegar would work)
Salt & pepper, to taste
Preheat the oven to 375. Toss brussel sprouts in 1 tablespoon olive oil and a pinch of salt and pepper, and place in an even layer on a sheet tray. Roast brussels sprouts for about 10-15 minutes. Once the brussels sprouts are golden brown on one side, flip them over, add the walnuts to the pan, and continue to cook for another 5-10 minutes, until everything is toasty and fragrant.
Meanwhile, combine shallots, mustard, vinegar, salt and pepper, in a small bowl. Whisk to combine, and then, while still whisking, gradually drizzle in the olive oil to make a vinaigrette. Taste and adjust seasoning as necessary.
When the brussels sprouts and walnuts are done roasting, put them in a mixing bowl, and drizzle with vinaigrette. Toss to coat, taste, adjust seasoning, and serve with extra vinaigrette on the side.