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.