Weekly Recipe: Roasted Brussels Sprouts With Maple Dijon Vinaigrette From Crossroads Kitchen LA

Long gone are the days when folks turned their noses up at Brussels sprouts. The once-bemoaned vegetable has risen the ranks to be a must-share appetizer and side dish at restaurants the nation over, but the roasted Brussels sprouts with maple dijon vinaigrette at Crossroads Kitchen in Los Angeles might be some of the best in the biz.

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Chef Tal Ronnen runs the establishment, which serves a thoughtful plant-based menu in an upscale environment with a full bar and cocktail program. Ronnen’s mission is to show diners of all lifestyles that vegan doesn’t have to mean bland, predictable or unsatisfying. One bite of these Brussels sprouts, and you’ll see what he means.

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Chef Ronnen shares his recipe for roasting the perfect Brussels sprouts and mixing the most mouthwatering maple dijon vinaigrette with our readers below. Give this one a try and elevate the humble sprout to new heights. The whole family will ask for more!

Roasted Brussels Sprouts with Maple Dijon Vinaigrette

Ingredients:

Roasted Brussels Sprouts

• 2 ½ pounds baby Brussels sprouts
• 1 bulb garlic, cut in half
• 4 shallots, cut in half
• 4 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp ground black pepper
• Dried currants
• Toasted pine nuts

Maple Dijon Vinaigrette

• ¼ cup sherry vinegar
• ¼ cup maple syrup
• 1½ cups olive oil
• 1 tbsp Dijon mustard
• 3 tbsp whole-grain mustard
• 2 tbsp chopped shallots
• 1 tsp chopped garlic
• 1 tsp ground black pepper
• 1 tsp kosher salt

Directions:

1. Roasted Brussels Sprouts
2. Preheat oven to 375 F
3. In a large mixing bowl, add Brussels sprouts, shallots and garlic.
4. Add olive oil, kosher salt and ground black pepper.
5. Coat the Brussels sprouts, garlic and shallots with the olive oil and make sure they are seasoned well with the salt and pepper.
6. Place vegetables on a sheet pan lined with parchment paper and roast for 15 minutes.
7. When the Brussels sprouts come out of the oven, add currants and coat with vinaigrette.
8. Serve in a large bowl and top with toasted pine nuts.

Maple Dijon Vinaigrette

1. Whisk together all ingredients except olive oil in a mixing bowl.
2. Slowly pour in the olive oil and whisk to form an emulsion.

Visit Crossroads Kitchen in Los Angeles and online for more delicious dishes and inspiration.