Roasted Brussels Sprouts.


  • 1 lb Brussels sprouts, trimmed and halved (4-5 cups)
  • 1 red onion, chopped into small wedges
  • 1/4 cup sherry vinegar
  • 2 Tbsp olive oil
  • 2 tsp dijon mustard
  • sprinkle of salt and pepper
  • 1 tbsp poppy seeds

Now Cook:

1. Preheat oven to 400 and line a baking sheet with tin foil.

2. Place Brussels sprouts and onion in a large bowl. In a small bowl, whisk together sherry vinegar, olive oil, and dijon mustard. Pour over sprouts and onions and toss to coat.

3. Spread onto baking sheet in an even layer. Roast for 20-25 minutes or until starting to brown and caramelize, stirring once about halfway through.

4. In a small stove pot, cook the poppy seeds until roasted to help bring out flavour, about 2-3 minutes.

5. When Brussels sprouts are done, place in a serving dish, sprinkle the poppy sees over them and serve hot.