Roasted, Spiced Brussel Sprouts with Mustard & Petimezi

5 from 1 vote

Roasted Brussel sprouts are always such a great side or vegetable dish, for the fall, for Thanksgiving, and more. Pair them with a Greek white wine!To find some of the artisinal Greek products you'll need to make this, visit my online shop

, where you'll discover a host of lovingly curated Greek ingredients.

5 from 1 vote

Roasted, Spiced Brussel Sprouts with Mustard & Petimezi

By Diane Kochilas

Prep Time 10

Cook Time 40

Servings

Dairy Free, Gluten Free, Greek Honey, Meze / Starters, Recipes, Vegan, Vegetables, Vegetarian

Prep Time 10

Cook Time 40

Servings

Dairy Free, Gluten Free, Greek Honey, Meze / Starters, Recipes, Vegan, Vegetables, Vegetarian

Ingredients

6 cups Brussel sprouts trimmed
1/2 cup extra virgin Greek olive oil
1 orange
¼ cup Greek balsamic vinegar
1 tablespoon mustard
1 tablespoon maple syrup or petimezi
Salt and pepper to taste
3 garlic cloves finely chopped
1 ginger knob about an inch / 2/5 cm long and wide, peeled and finely chopped

Instructions

Preheat oven to 375F / 180C.
Bring a medium pot of water to a boil and add salt. Blanch the Brussel sprouts for 2 minutes, remove and rinse in a colander under cold water. You can keep them whole or halve them, as desired.
Cut the orange in half and juice one half. Cut the other half into wedges.
Whisk together the orange juice, balsamic, mustard, maple syrup or petimezi, salt, and pepper. Toss the Brussel sprouts in a bowl with the marinade, garlic, ginger, and orange wedges and place in an ovenproof baking dish large enough to hold them in one layer. Roast for about 35 minutes, or until lightly charred and tender.
Serve hot.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Roasted, Spiced Brussel Sprouts with Mustard & Petimezi