Salty with a hint of sweet, it borders on perfection.
How do I love brussels sprouts? Let me count the ways. I love them shaved and turned into a salad. I love them sautéed with a sprinkling of lemon or garlic. I love them roasted and topped with balsamic vinegar. I like them fried with a blood orange reduction at my favorite restaurant. I’ve made them numerous ways and think there may be many more iterations to try.
For the newest recipe, I went with the roasting technique. What I love about roasting brussels sprouts is that the outer leaves become ridiculously crunchy. If you look in the picture below, you might even wrinkle your nose and think, ‘They’re burnt!’ I assure you they aren’t. They have become flavorful crispy bites of brussels sprouts.
Interestingly, when I created this recipe, I started with capers. I was thinking about some pomme frites at a local restaurant that come topped with crispy capers. That led to wondering what I could top with crispy capers. The answer is brussels sprouts.
Since capers are so salty, I wanted to use a small amount, so as not overwhelm the brussels sprouts. Plus, to keep the flavors in balance, I knew I need to use a semi-sweet glaze for the sprouts. Time for my mental rolodex of flavors, which led to dijon mustard and honey.
Having played with this recipe a few times, it is important to reserve some of the glaze for after the roasting is done. A decent amount of the glaze drips off the sprouts and onto the pan while cooking. The sprouts do retain some of the honey dijon flavor, but the second coating really brings the flavor home. Sprinkled with crispy capers, it’s pure salty/sweet harmony.
- 1 lb. brussels sprouts
- 2 Tb. olive oil
- 3 Tb. dijon mustard
- 2 Tb. honey
- Salt and pepper
- 2 Tb. capers
- Preheat oven to 450.
- Coat rimmed baking sheet with nonstick spray or line with a piece of parchment paper.
- Rinse brussels sprouts, discard leaves that are brown.
- Slice brussels sprouts in half and place on prepared tray in a pile.
- Whisk together olive oil, mustard, and honey.
- Pour half of the mixture over brussels sprouts, and toss to coat fully.
- Spread brussel sprouts in a single layer, leaving a small corner of the tray empty, if possible.
- Season with salt and pepper, if desired.
- Bake for 20 minutes.
- Place capers in the empty corner of the tray; bake for an additional 10 minutes.
- Transfer brussel sprouts to a serving bowl, and top with remaining mustard mixture; toss well.
- Sprinkle with crispy capers.
- Keeping the capers separate from the sprouts and sauce is important; roasting as is it what makes them become ultra crispy