Are you a fan of mustard?
I am kind of on the fence about it.
I certainly don’t hate it but I rarely use it. I can appreciate it in certain recipes and I don’t even mind if mustard takes center stage once in a while and yet I still hardly use it. Yellow mustard isn’t really high up on my preferred condiment list. Grainy mustards, dijon mustard or spicy hot mustards, on the other hand, are much more up my alley. It’s about time I give mustard a bit more airplay here.
So while I’m on the topic of mustard let me share a fact with you.
Did you know that roughly 80% of the mustard in Canada is grown right here in Saskatchewan? The things grown in this province are pretty amazing. Lentils, quinoa, mustard and much more.
A local purveyor of mustard products is Gravelbourg Mustard. I’ve given some of their flavored mustards – Saskatoon Berry Mustard – in a vegan food swap last year. They have some great grainy German style mustards, French (dijon) style mustards, and other fruity mustards.
Another Canadian mustard maker from Ontario is Kozlik’s Mustard and they have an amazing mustard called Triple Crunch which is made with whole mustard seeds and Canadian Club whiskey. I have some of this mustard and it’s terrific. (Important note: I did not realize that this whole mustard contains honey. I’d rather not get into a whole debate about vegans and honey right now so just consider this a heads up and choose a whole seed mustard that suits your preference.)
I use a whole seed mustard in my recipe along with regular dijon-style mustard. I love the crunch and the little bite the whole mustard seeds give the dressing.
This recipe will end up in the regular rotation for sure.
- 2 lbs brussels sprouts, trimmed and halved
- ½ large red onion, sliced thinly
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ¼ cup maple syrup
- 1 tablespoon good quality dijon mustard
- 1 teaspoon extra-grainy (preferably whole grain) mustard
- Pinch salt
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- Place trimmed and halved brussels sprouts, sliced red onion and minced garlic on baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Roast in preheated oven for 35 minutes, until lightly browned and tender.
- In a small bowl whisk together maple syrup and mustards. Taste and add a pinch of salt, if needed.
- Transfer roasted brussels sprouts to a serving dish, drizzle with dressing and toss to coat. Serve hot.
I have learned that this dressing is good on a lot of things. Some of it ran into the quinoa that was also on my plate and I quite enjoyed it. The dressing recipe makes about 1/2 cup in case you want to make it with something other than the Brussels sprouts.