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Bon Appétit

Roasted Brussels Sprouts with Maple Miso Dijon Dressing

Image may contain Food Dish Meal Plant Platter and Vegetable
TED CAVANAUGH

Let’s face it. The cooler weather is perfect for roasting vegetables like Brussels sprouts, but it doesn’t have to be a holiday-only recipe. With this delectable maple, miso, and GREY POUPON Classic Dijon dressing, you can turn a regular side into something spectacular.

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What you’ll need

Recipe information

  • Yield

    6 servings

Ingredients

½

cup pecans, coarsely chopped

1½

pounds Brussels sprouts, ends trimmed, halved

6

tablespoons extra-virgin olive oil, divided, divided

Kosher salt

Freshly ground black pepper

2

tablespoons GREY POUPON Classic Dijon mustard

2

tablespoons mild or sweet miso

1

tablespoon pure maple syrup

4

teaspoons apple cider vinegar

Preparation

  1. Step 1

    Place a rack in upper and lower thirds of oven; preheat to 425°. Arrange pecans on a small rimmed baking sheet. Place sheet on upper rack and toast pecans until golden and fragrant, 6–8 minutes. Let cool.

    Step 2

    Toss Brussels sprouts and 3 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Arrange sprouts, cut sides down, on baking sheet.

    Step 3

    Roast Brussels sprouts on bottom rack, rotating sheet once, until tender and browned all over, 15–20 minutes.

    Step 4

    Meanwhile,, whisk mustard, miso, maple syrup, and vinegar in a small bowl.

    Step 5

    Gradually whisk in remaining 3 Tbsp. oil until dressing is thick and emulsified, then whisk in 3 Tbsp. water to thin. Season with salt and pepper.

    Step 6

    Once Brussels sprouts are cool enough to handle, transfer to a platter and drizzle with miso dressing. Top with toasted pecans.

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