Roasted Brussels Sprouts With Smoked Mustard Sauce

Roasted Brussels Sprouts

  • 1 Pound small Brussels sprouts (halved)
  • 2 tsp Holy Smoke smoked olive oil
  • Holy Smoke smoked salt and smoked pepper to taste

Smoked Mustard Sauce

  • 1 tsp. Shallot (minced)
  • 1 Garlic clove (minced)
  • 1 Tbsp. White wine
  • 1/8 cup Vegetable stock
  • 1/8 cup Dijon mustard
  • 1/8 cup Wholegrain mustard
  • 2 tsp. Holy Smoke smoked honey
  • 2 Tbsp. Holy Smoke smoked olive oil
  • 1 Tbsp. Parsley (chopped)
  • 1 tsp. chives

Preheat oven to 400. Toss Brussels sprouts in Holy Smoke smoked olive oil, Holy Smoke smoked salt and Holy Smoke smoked pepper. Roast Brussels sprouts for 10 minutes for Brussels with a bit of crunch to them or 13 minutes for soft tender Brussels.

While the Brussels are roasting heat a saucepan to medium high heat. Put the shallot, garlic and white wine in the pan and let the white wine simmer until it has just dissolved. Put the Vegetable stock in the pan and reduce by half. Pull the pan off the heat, add the Dijon mustard, Wholegrain mustard, and the Holy Smoke Smoked Honey and whisk vigorously. Continue whisking and slowly drizzle Holy Smoke Smoked Olive Oil until all of it is emulsified. Fold in parsley and chives. Cover the mustard sauce to keep warm.

When the Brussels sprouts are done toss in mustard sauce and serve immediately. A vegan dish.