• Benjamin Stockard

Oven Roasted Brussels Sprouts with Pickled Mustard Seeds

Gone are the days of Mom's tasteless, steamed Brussels Spouts that made you gag a little inside with each bite. Try these crispy Brussels sprouts that will have you rethinking every vegetable from your childhood.

Ingredients

  • 2-1/2 pounds Brussels sprouts

  • 1/2 cup extra-virgin olive oil

  • 1-1/2 teaspoons salt

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons of Pickled Mustard Seeds (see below)

For the Pickled Mustard Seeds

  • 3/4 cup sugar

  • 2-1/2 teaspoons salt

  • 1/2 cup water

  • 3/4 cup white wine vinegar

  • 1/2 cup of mustard seed (brown, yellow, or a mix of the two)

  • 1 clove of garlic

Directions


For the Pickled Mustard Seeds

  1. Combine all of the ingredients in a small sauce pan and bring to a boil over high heat. Stir occasionally until the sugar is dissolved.

  2. Lower the heat and simmer for 20 to 30 minutes. The mixture should thicken to a syrup like consistency.

  3. Let the mixture cool and transfer to a mason jar. Refrigerate for up to 4 weeks.


For the Brussels sprouts (Pizza Oven)

  1. Build a fire in the oven and let it reach 375 °F. Push the fire to the back of the oven.

  2. Trim the ends off the Brussels sprouts and cut each spout in half lengthwise.

  3. Place the the Brussels Spouts in an metal baking pan and toss with the oil, salt, and pepper. Cover the pan with foil.

  4. Place the pan in the oven for 20 minutes with the door closed or until the Brussels spouts begin to soften.

  5. Remove the pan from the oven. Add the mustard seed to the baking pan and mix well. Return the baking pan to the oven without the foil. Close the door and bake for an additional 10 minutes or until the Brussels sprouts begin to char.


For the Brussels sprout (Conventional Oven)

  1. Place a large, empty baking sheet in the oven and heat to 450°F.

  2. Trim the ends off the Brussels sprouts and cut each spout in half lengthwise.

  3. Place the the Brussels Spouts in a bowl and toss with the oil, salt, and pepper.

  4. Carefully remove the large baking sheet from the oven and scatter the sprouts across the baking sheet in one uniform layer. Return the baking sheet to the oven for about 5 minutes.

  5. After 5 minutes, check the Brussels spouts and rotate the pan 180 degrees. Cook for an additional 5 minutes.

  6. Remove the pan and mix in the mustard seeds. Return the pan to the oven for 2 more minutes.

  7. At this point, the Brussels sprouts should have a nice char on them. Remove the spouts from the pan and serve.


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© 2018 Stockard Outdoors, LLC.