Roasted Brussels Sprouts with Maple Mustard Sauce, Apricots, Almonds, Raisins, Almonds and Oranges
Oh friends, this is a very special way to enjoy Brussels sprouts. It would make a great holiday side dish. The recipe makes 4 servings, but I would recommend making double the portion as most people would really ask for second servings.
Serving Size: 4
Ingredients:
for the Brussels sprouts:
- 2 pounds Brussels sprouts, cleaned the end trimmed off and cut in half
- 6 tablespoons olive oil
- 6 tablespoons maple syrup
- 2 tablespoons grainy mustard
- 1 pinch each salt and pepper
for the extras:
- 4 ounces dried apricots, chopped
- 2 ounces almond slices
- 2 organic oranges
- ½ cup raisins
- 1 pinch each salt and pepper
Directions:
- Pre-heat the oven to 375°F/190°C.
- Wash the Brussels sprouts, cut the stem end off and slice the sprouts in half.
- Place on a baking sheet that is lined with baking parchment.
- Mix the olive oil, mustard, maple syrup, salt and pepper to a smooth spread.
- Using a teaspoon, cover each Brussels sprout with a bit of the mustard maple spread.
- Place in the oven to bake for 30 minutes.
- Meanwhile, prepare he rest of the ingredients.
- Chop the apricots, and place in a medium bowl.
- Add the almond slices and raisins.
- Wash the oranges with hot water.
- Zest one of the oranges and reserve a bit of the zest to use as garnish, add the rest of the zest to the fruit mixture.
- Slice the peel of both ranges off and section the oranges adding the orange slices to the fruit mixture.
- Add a pinch of salt and pepper and lightly mix.
- When the Brussels sprouts are done, remove from the oven, mix with the fruit mixture and place in a large serving bowl.
- Garnish with the reserved zest and enjoy warm.