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HONEY MUSTARD ROASTED BRUSSELS
SPROUT ARUGULA SALAD
My version of famed California Chef Helene Henderson’s roasted Brussels sprout salad. Chef Henderson is the chef/owner of Malibu Farm – farm to table restaurant in Malibu California!!
3 cups Brussels sprouts – stems trimmed – cut in half lengthwise
Olive oil
Maldon sea salt
Fresh black pepper
Dressing
3 Tablespoons vegan Hellmans mayonnaise
4 Tablespoons Maille whole grain mustard
2 Tablespoons honey
1 Tablespoon Dijon mustard
Pinch Maldon sea salt
Pinch fresh black pepper
Preheat the oven to 400.
Whisk the dressing ingredients together. Taste for seasonings – adjust – set aside.
In a large bowl toss the Brussels sprouts with olive oil. Add a pinch of Maldon and fresh black pepper. Lay all the Brussels sprouts cut side down on a rimmed baking pan. Put all the leaves that fall away from the spouts on a separate pan. Toss with a little olive oil. Roast the pan with the halved spouts for about 20 minutes or until crispy golden brown. Take the pan out and let the vegetables cool a few minutes. Meanwhile put the pan with just the leaves in the oven for about 10 minutes and let them get crispy.
In a bowl add a few handfuls of arugula and toss with some dressing. Add the Brussels sprouts and toss gently with a little more dressing. Put in a serving bowl and garnish with the crispy spout leaves. Drizzle more dressing over the salad and serve!!!
