Bang'in Brussels

Updated: Aug 6, 2019

These Brussels can be used as a hors d'oeuvres or as a side dish, the only difference is for a side dish I would recommend tossing it in the sauce and for a hors d’oeuvres I would serve sauce on the side.

I really love this recipe for it’s balance of sweet, salty, and a kick from the horseradish mustard making these Brussels a restaurant worthy treat.



24 oz. of Brussels

1 T sugar

1 T salt

1 t pepper

olive or avocado oil for tossing and roasting brusssels


1 part dijon mustard

1 part + 1 T olive oil or vegan butter

1 part diced onions

Pinch of salt


-Preheat oven to 430F

-Half Brussels and toss in oil

-Mix salt, pepper, and sugar in a bowl and sprinkle on Brussels. (May not use all of it)

-Roast Brussels for 20 mins, meanwhile sauté diced onions in 1 T olive oil or vegan butter and pinch of salt.

-In a small dish, melt 1 part vegan butter in a microwave

Once melted, mix in the dijon and onions

-If using as a side dish, toss Brussels in sauce. If using as an appetizer, serve sauce on the side.