Maple Mustard Brussels Crunch by @starinfinitefood

32 min

4 servings

🥬

680 g

Brussels sprouts

🫒

74 ml

Olive oil

🧂

3 g + 0.5 tsp

Salt

⚫

Pepper

🥜

85 g

Roasted cashews

🧀

25 g

Parmesan cheese

🌿

15 g

Fresh parsley

🍋

1 tsp

Lemon zest

🥣

120 g

Greek yogurt

🌼

30 ml

Mustard

🥚

1 tbsp

Mayo

🍋

2 tbsp

Lemon juice

🍎

7.5 ml

Apple cider vinegar

🍁

45 ml

Maple syrup

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Trim
    • Brussels sprouts

    Trim and shred the Brussels sprouts.

  3. Place
    • Brussels sprouts
    • Olive oil
    • Salt

    Place the shredded Brussels sprouts on the sheet pan and toss with 2 tbsp olive oil, 1/2 tsp salt, and black pepper.

  4. Roast
    • Brussels sprouts

    Roast the Brussels sprouts for 15–17 minutes until softened and lightly browned.

  5. Combine
    • Roasted cashews
    • Parmesan cheese
    • Fresh parsley

    Combine the roasted cashews, Parmesan cheese, parsley, lemon zest, salt, and black pepper in a mixing bowl.

  6. Mix
    • Roasted cashews
    • Parmesan cheese
    • Fresh parsley

    Mix the cashew-Parmesan topping until evenly combined.

  7. Add
    • Greek yogurt
    • Mustard
    • Olive oil

    Add Greek yogurt, mustard, 3 tbsp olive oil, mayo, lemon juice, apple cider vinegar, maple syrup, salt, and black pepper to a jar.

  8. Shake
    • Greek yogurt
    • Mustard
    • Olive oil

    Close the jar and shake until the maple mustard dressing is smooth.

  9. Transfer
    • Brussels sprouts
    • Roasted cashews
    • Parmesan cheese

    Transfer the roasted Brussels sprouts to a serving bowl and add the cashew-Parmesan topping.

  10. Drizzle
    • Greek yogurt
    • Mustard
    • Olive oil

    Drizzle with dressing to taste and toss before serving.

Maple Mustard Brussels Crunch by @starinfinitefood

32 min

4 servings

🥬

680 g

Brussels sprouts

🫒

74 ml

Olive oil

🧂

3 g + 0.5 tsp

Salt

⚫

Pepper

🥜

85 g

Roasted cashews

🧀

25 g

Parmesan cheese

🌿

15 g

Fresh parsley

🍋

1 tsp

Lemon zest

🥣

120 g

Greek yogurt

🌼

30 ml

Mustard

🥚

1 tbsp

Mayo

🍋

2 tbsp

Lemon juice

🍎

7.5 ml

Apple cider vinegar

🍁

45 ml

Maple syrup

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425°F (220°C).

  2. Step 2/10

    Trim and shred the Brussels sprouts.

    🥬Brussels sprouts
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/10

    Place the shredded Brussels sprouts on the sheet pan and toss with 2 tbsp olive oil, 1/2 tsp salt, and black pepper.

    🥬Brussels sprouts
    🫒Olive oil
    🧂Salt
    ⚫Black pepper
    🍳Sheet pan
    🥄Measuring spoons

  4. Step 4/10

    Roast the Brussels sprouts for 15–17 minutes until softened and lightly browned.

    🥬Brussels sprouts
    🍳Sheet pan

  5. Step 5/10

    Combine the roasted cashews, Parmesan cheese, parsley, lemon zest, salt, and black pepper in a mixing bowl.

    🥜Roasted cashews
    🧀Parmesan cheese
    🌿Fresh parsley
    🍋Lemon zest
    🧂Salt
    ⚫Black pepper
    🥣Mixing bowl
    🥄Measuring cups
    🥄Measuring spoons
    🍋Citrus zester

  6. Step 6/10

    Mix the cashew-Parmesan topping until evenly combined.

    🥜Roasted cashews
    🧀Parmesan cheese
    🌿Fresh parsley
    🍋Lemon zest
    🧂Salt
    ⚫Black pepper
    🥣Mixing bowl

  7. Step 7/10

    Add Greek yogurt, mustard, 3 tbsp olive oil, mayo, lemon juice, apple cider vinegar, maple syrup, salt, and black pepper to a jar.

    🥣Greek yogurt
    🌼Mustard
    🫒Olive oil
    🥚Mayo
    🍋Lemon juice
    🍎Apple cider vinegar
    🍁Maple syrup
    🧂Salt
    ⚫Black pepper
    🫙Jar with lid
    🥄Measuring cups
    🥄Measuring spoons

  8. Step 8/10

    Close the jar and shake until the maple mustard dressing is smooth.

    🥣Greek yogurt
    🌼Mustard
    🫒Olive oil
    🥚Mayo
    🍋Lemon juice
    🍎Apple cider vinegar
    🍁Maple syrup
    🧂Salt
    ⚫Black pepper
    🫙Jar with lid

  9. Step 9/10

    Transfer the roasted Brussels sprouts to a serving bowl and add the cashew-Parmesan topping.

    🥬Brussels sprouts
    🥜Roasted cashews
    🧀Parmesan cheese
    🌿Fresh parsley
    🍋Lemon zest
    🥣Serving bowl
    🥣Mixing bowl

  10. Step 10/10

    Drizzle with dressing to taste and toss before serving.

    🥣Greek yogurt
    🌼Mustard
    🫒Olive oil
    🥚Mayo
    🍋Lemon juice
    🍎Apple cider vinegar
    🍁Maple syrup
    🥣Serving bowl
    🫙Jar with lid

Composition

Ingredients

Types

Vegetables, Plant-based oil, Seasoning, Nuts, Dairy, Herbs, Fruit, Condiment, Vinegar, Sweetener

Ingredients

Brussels sprouts, Olive oil, Salt, Pepper, Roasted cashews, Parmesan cheese, Fresh parsley, Lemon zest, Greek yogurt, Mustard, Mayo, Lemon juice, Apple cider vinegar, Maple syrup

Notes

Brussels sprouts (trimmed & shredded), Olive oil (for the dressing), Salt (plus more for topping, for the dressing), Pepper (to taste, for the dressing), Roasted cashews (crushed), Parmesan cheese (shredded), Fresh parsley (finely chopped), Lemon zest (zest of 1/2 lemon), Lemon juice (juice of 1/2 lemon)

Allergens

Tree nuts, Milk, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

382 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 31g, Dietary fiber: 8g, Total fat: 26g, Sugars: 17g

Nutritional Information

Minerals

Potassium: 620mg, Calcium: 180mg, Iron: 2.4mg, Sodium: 410mg

Vitamins

Vitamin C: 126mg, Vitamin K: 220mcg, Vitamin A: 95mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

17 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Sheet pan, Mixing bowl, Jar with lid, Chef's knife, Cutting board, Measuring cups, Measuring spoons, Citrus zester, Serving bowl

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Lunch, Dinner, Fall gathering, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Crunchy, Creamy, Crisp

Flavors

Sweet, Tangy, Savory, Nutty, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the dressing contains dairy and mayonnaise), fridge : 3 days (Store in an airtight container,Keep dressing separate when possible for best crunch), freezer : (Not recommended because roasted Brussels sprouts and yogurt dressing lose texture)