Ingredients
- 1 ½ lbs Certified SC Grown Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp whole grain mustard
- 1 tsp hot sauce or chili flakes (adjust to taste)
- 1 tsp honey (optional, for balance)
- Kosher salt and freshly cracked black pepper, to taste
Vinaigrette
- 1 tbsp apple cider vinegar
- 2–3 tbsp olive oil
- Excess mustard mixture left in the mixing bowl
- Pinch of salt
Directions
By Chef Amethyst Ganaway
Total Time: 35 minutes
Servings: 4–6
Brussels sprouts catch a lot of heat for being the vegetable people love to hate, but when they’re roasted until caramelized and crisp, they’re one of the best cool-weather sides you can put on the table. In South Carolina, sprouts come into season late fall through early spring, when the weather is cool enough for them to thrive. You’ll often find them stacked high at farmers markets, still on the stalk, which is honestly my favorite way to buy them. They’re fresh, sweet, and perfect for pairing with bold flavors that cut through their natural earthiness. Here, I toss them with spicy whole grain mustard and roast them hot, so you get that deep brown crisp on the outside while keeping the centers tender. A quick vinaigrette made with apple cider vinegar and the leftover mustard from the mixing bowl brings everything together without wasting a drop.
Note: This recipe works beautifully in both the oven and an air fryer. The vinaigrette adds brightness and ties everything together by reusing the flavorful mustard coating.
- Preheat oven to 425°F (220°C). (Or preheat air fryer to 400°F if using.)
- In a large bowl, whisk together olive oil, whole grain mustard, hot sauce or chili flakes, honey (if using), salt, and pepper.
- Add the halved Brussels sprouts to the bowl and toss until evenly coated.
- Spread sprouts cut-side down on a parchment-lined sheet pan. Roast for 20–25 minutes, flipping once, until browned and crisp on the edges.
- Air fryer method: Cook at 400°F for 15–18 minutes, shaking the basket halfway through.
- While sprouts cook, make the vinaigrette: In the same mixing bowl (with leftover mustard coating), whisk in apple cider vinegar and olive oil until emulsified. Taste and adjust
seasoning. Remove Brussels sprouts from the oven/air fryer and immediately drizzle or toss with the vinaigrette before serving.
