Vegan “Honey” Mustard Bbq Brussels
Hello & Happy Saturday!!
I rarely share recipes on a Saturday, but I aim to provide 5 new recipes concepts a week, even if I’m exhausted and stay up into the wee hours lol. (always do what you love!) This week was on the more hectic side as my husbands grandmother passed so we left town, I’m looking into several business projects for 2018 #thinkbig, and thinking so big I’m hiring an assistant to make for more creative time.
While the majority of people complain about V Day, I am still one who loves it, even if it brings about never ending unneeded stress lol. I ordered a new wedding band to surprise my husband with for Valentine’s Day. Many of you may be thinking, you just got married? He needs a new ring? I know, on last day of our honeymoon his ring was stolen from our hotel room, and nothing was ever done about it by the resort.
So a recap of this V Day week (deep breath lol): I rush ordered the ring, it was the wrong size aka so small it could fit on my pinky finger. Rush ordered the right size, and it was almost shipped to our old address. Our dinner reservation I made weeks prior was cancelled accidentally, which resulted in me having to frantically call corporate to get a table. While I was elated to get a table after all of that, I then was nearly 30mins late to dinner due to traffic, embarrassing. lol. (Needless to say, I’m glad this V Day is over haha).
With so much going on, I’ve been gravitating towards staple veggie dishes lately. Don’t get me wrong, I love simply grilled veggies, but there are so many different approaches to making game changing veggies. As I’ve gotten older, I get bored with a full entree. I actually enjoy a mix of many different veggies as I prefer diversity instead. A staple veggie dish and a solid sauce can be used forever and pair seamlessly with a myriad of dishes!
This dish is one of my current faves for countless reasons! It’s easy, affordable, packs flavor, a hint of sweet, a hint of heat, goes perf with my classic cauli wings, puts a modern spin on classic brussels sprouts, perf for any season, and is non vegan approved!
If you love classic veggies with a modern spin, you have to try this recipe for vegan “Honey” Mustard Bbq Brussels!!
Why this recipe rocks:
Perf for any season!
Sauce can be used for multiple dishes!
Eat Drink Shrink
Yields 2-4 servings
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 lb Brussels, stems removed, chopped in half
- 1 tbsp oil
- 1 tsp salt
- 1 tsp pepper
- Garnish, sliced shallots
- 2 tbsp vegan butter
- 2 cloves garlic, minced
- 1/2 cup dijon mustard
- 2 tbsp agave
- 1 tablespoon vegan Worcestershire sauce
- 4 tbsp apple cider vinegar
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- 1/2 teaspoon black pepper, plus more for seasoning
- 1 tsp turmeric
- 3 tbsp Siracha
- Preheat oven to 400 degrees.Heat a saucepan over medium heat. Melt the vegan butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned. Add the remaining ingredients, bring to a boil, whisk and combine, reduce to a simmer for about 3 to 5 minutes or until thickened. Set aside.
- Wash the brussels, remove stems, and cut in half. Coat with olive oil, salt, and pepper, roast for 30 mins or until crispy. Rotate midway for an even bake. Remove ultra crispy brussels. Toss and coat in the sauce, garnish with shallots, enjoy!