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A platter of roasted Brussels sprouts topped with crispy shallots and a mustard vinaigrette surrounded by bowl of shallots, fresh thyme, and a dish of mustard vinaigrette
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Roasted Brussels Sprouts with Mustard Vinaigrette and Crispy Shallots

Brussels sprouts are perfectly roasted and tossed in a spicy mustard vinaigrette and topped with crispy shallots.
Prep Time15 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts, Side Dish, Thanksgiving
Servings: 6 servings

Equipment

  • 1 Mandoline Slicer
  • 1 Baking Sheet

Ingredients

For the Roasted Brussels Sprouts:

  • 2 lbs Brussels sprouts trimmed and halved
  • 2 Tbsp Wesson Canola Oil
  • ¼ tsp salt
  • Fresh cracked pepper
  • Fresh thyme for garnish

For the Mustard Vinaigrette

  • 2 Tbsp Dijon mustard
  • 1 Tbsp mustard seeds
  • 2 tsp pure maple syrup
  • 2 tsp Wesson Canola Oil
  • 1 tsp apple cider vinegar
  • ¼ tsp salt
  • Fresh cracked pepper

For the Crispy Shallots

  • 1 cup Wesson Canola Oil
  • 2- 3 shallots thinly sliced with a mandoline
  • Sea salt

Instructions

  • Preheat oven to 425 degrees. Toss Brussels sprouts with Wesson Canola Oil and sprinkle with salt and pepper. Arrange Brussels sprouts cut side down on a baking sheet and roast for 15 minutes until crisp tender and bright green.
  • As the Brussels sprouts roast, prepare the mustard vinaigrette. Whisk all vinaigrette ingredients together in a small bowl and set aside.
  • Next prep the crispy shallots. Fill a medium pan with Wesson Canola oil and warm over medium heat. Test the oil’s temperature by placing one shallot ring in the oil. If it immediately starts to bubble and sizzle, it’s ready.
  • Carefully add half the shallots to the oil. Cook until very light golden brown, using a slotted spoon to move shallots as they cook. Note that they will continue cooking when you remove them from the oil! Promptly remove from the oil and place on a paper towel lined plate or tray. Sprinkle with salt.
  • Once ready to serve, drizzle roasted Brussels sprouts with the mustard vinaigrette and palace in a serving bowl. Top with crispy shallots and fresh thyme. Serve warm!