Roasted Brussels Sprouts With Sherry-Maple Vinaigrette

There are so many reasons why I think Brussels sprouts are the perfect Thanksgiving vegetable. Of course, they’re incredibly good for you. Not only are they very high in vitamin C and folic acid, they contain glucosinolates, powerful detoxifying compounds that may have cancer prevention benefits. And Brussels sprouts lend themselves especially well to vegan preparations – there's no need to serve these beauties drenched in butter.

ROASTED BRUSSELS SPROUTS WITH SHERRY-MAPLE VINAIGRETTE [VEGAN]

INGREDIENTS

• 2 pounds Brussels sprouts, trimmed
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons finely minced shallot
• 2-3 cloves garlic, minced
• 2/3 cup aged sherry vinegar (quality of vinegar makes a difference here)
• 1 teaspoon fresh thyme
• 1 tablespoon Dijon mustard
• 1 tablespoon coarse-ground Dijon mustard
• 2 tablespoons agave nectar
• Freshly ground black pepper to taste

PREPARATION

1. Preheat the oven to 400 degrees.
2. Heat 1 tablespoon of the olive oil in a small skillet or saucepan. Add shallot and garlic and stir for 30 seconds.
3. Stir in vinegar, thyme, mustard and agave. Simmer on medium heat until reduced by about half (about 4 minutes).
4. Remove from heat and whisk in 2 tablespoons of olive oil. Season with pepper. Pour the dressing into a serving bowl.
5. Toss the brussels sprouts with the  remaining tablespoon of olive oil and place on a large baking sheet. Roast the brussels sprouts until very dark and just tender, about 40 minutes.
6. Toss with the vinaigrette and serve warm or at room temperature.

http://www.onegreenplanet.org/vegan-food/recipe-roasted-brussels-sprouts-with-sherry-maple-vinaigrette/