Celiac.com 11/15/2019 - Brussels sprouts get a bad rap. That's mainly because they need a bit of love to make them delicious. This marriage of toasted sunflower seeds, diced fresh apple and balsamic vinaigrette make these roasted Brussels sprouts stand up and salute. They make a delicious side to your favorite entrée, and will likely make believers out of your Brussels sprouts doubters.
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- 2 tablespoons hulled, unsalted sunflower seeds
- 1½ teaspoons balsamic vinegar
- 1 teaspoon whole-grain mustard
- ½ teaspoon honey
- ⅓ cup unpeeled red apple, diced to ¼-inch pieces
Heat the oven to 375 degrees.
Place the Brussels sprouts on a rimmed baking sheet, and then toss them with 1 tablespoon of the oil and the salt.
Roast on middle rack for 30 to 40 minutes, until they are deep golden brown, crisp on the outside and tender on the inside.
Meanwhile, spread the sunflower seeds on a small baking sheet, and toast on lower oven rack for 6 to 8 minutes, until fragrant. Remove, and place on a clean cloth to cool.
Whisk together the remaining tablespoon of oil, the vinegar, mustard and honey in a liquid measuring cup, until you have a nicely blended vinaigrette.
Once the Brussels sprouts are done, transfer them to a serving bowl.
Toss with the apple, sunflower seeds and dressing, and serve immediately.