Smoky Mustard Maple Roasted Vegetables with Brussels Crisps AND Saucy Mama Product Giveaway
Jenny Dunklee | The Lazy Vegan Baker: 
Cook time: 
Total time: 
Serves: 4
 
Roasted Veggies in a smoky mustard marinade topped with crispy brussels sprout leaves.
Ingredients
  • 1 pound fresh brussels sprouts
  • 2 portobello mushrooms
  • 1 large sweet potato
  • 1 medium red onion
  • 3½ tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons Saucy Mama Smoky Garlic Mustard
  • 2 cloves garlic, diced
  • ½ teaspoon salt
  • ⅛ teaspoon pepper, or to taste
  • Crisps:
  • outer leaves of 1 pound brussels sprouts
  • 1 teaspoon olive oil
  • ½ teaspoon balsamic vinegar
  • ½ teaspoon maple syrup
  • ½ teaspoon Saucy Mama Smoky Garlic Mustard
  • pinch salt
  • dash pepper
Instructions
  1. Preheat the oven to 400F.  Line a baking tray with foil or parchment paper.
  2. Cut the ends off the brussels sprouts in a "V" shape. Peel the top couple layers off the sprout (many will just fall off when you trim the ends). Put the separated leaves aside for later.
  3. Slice the sprouts in half lengthwise.
  4. Peel and cut the sweet potato into cubes.
  5. Wash and cut the portobello mushrooms in cubes.
  6. Chop the onion into medium pieces.
  7. In a large bowl, whisk the olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt and pepper.
  8. Toss the chopped vegetables in the marinade until they are all completely coated.
  9. Spread the vegetables onto the prepared baking sheet in a single layer as much as possible.
  10. Bake for 35-40 minutes or until vegetables are tender and browned.
  11. While the vegetables are roasting, prepare the brussels crisps.
  12. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt & pepper and toss the brussels leaves in, coating them completely.
  13. Arrange the leaves in a single layer on baking sheet lined with foil or parchment.
  14. After the roasted vegetables are done, remove them from the oven and turn the temperature down to 350F. Bake the brussels leaves for 10-15 minutes, until crispy and browned. Keep on eye on them as they can burn quickly. The crisps lose their crispiness over time so it's best to serve them right away.
  15. Serve the warm vegetables with the crisps on top.
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2015/05/23/smoky-mustard-maple-roasted-vegetables-with-brussels-crisps/