Roasted Brussel sprouts with mustard sauce. Crispy baked brussel sprouts covered with a creamy shallots mustard sauce 100% Vegan + Dairy free + Gluten Free.
- 1 kg brussel sprouts, halved (2 lb.)
- 2 tablespoons virgin olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon virgin olive oil
- 2 minced shallots (1/2 cup)
- 2 teaspoons arrowroot flour
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 3 tablespoons dijon mustard
- 1/2 cup coconut cream
- 3/4 cup vegetable stock
- 1 tablespoon mustard seeds
- 2 tablespoons fresh parsley
Preheat oven to 200C (400F).
Slice each sprout in half lengthwise and trim the stem side of the Brussels sprouts. Discard the loose outer leaves that fall off or keep them to make Brussel sprouts chips later.
Place the halves Brussels sprouts on a large baking tray. Drizzle olive oil, salt and toss the Brussels sprouts with your hands to cover the olive oil all over the sprouts. If your baking tray is too small to fit the whole batch, toss the Brussels sprouts in a bowl and then divide the batch in two baking tray. Bake on two different level in the oven.
Bake 25 minutes, stirring half way with a wooden spoon to ensure the sprouts are roasted on all sides.
Meanwhile prepare the creamy mustard sauce.
In a medium saucepan, under medium heat warm olive oil. Add minced shallots and fry until fragrant and translucent – about 2-3 minutes.
Stir in arrowroot flour to form a ‘paste’ or roux. The flour should cover all the shallots pieces – took 15 seconds.
Whisk in apple cider vinegar, maple syrup, Dijon mustard, coconut cream and vegetable stock (note that the order you are adding the ingredients doesn’t’ matter) and bring to a light boil, whisking constantly to avoid the sauce to stick to the pan.
When it is boiling, reduce to low heat, cover and simmer 5-6 minutes, stirring often to thicken the sauce.
Remove the crispy roasted Brussel Sprouts from the oven and pour 3/4 of the hot mustard sauce on the baked sprouts. Stir with a wooden spoon to evenly cover the sprouts with the sauce. Set aside 1/4 of the mustard sauce to drizzle on plate when serving !
Return in the oven for 10-12 minutes or until sauce thicken slightly and sprouts are cooked through.
Serve immediately, drizzle the extra mustard sauce on top and serve as a side dish with grilled tofu, or gluten free wholegrain pasta.
Lightened up: use light coconut cream for a lighter recipe – less fat and calories.
Storage/freeze: store up to 4 days in the fridge or freeze well in airtight plastic container. Defrost in the fridge the day before and rewarm in the microwave or stove.