Maille Mustard Caramelized Brussels Sprout + Beetroot Salad with Coconut Bacon and Mustardy Vinaigrette
Ingredients
- 500g Brussels sprouts
- 1 tbsp tamari sauce
- 1 tbsp Maille Dijon Mustard
- 1 tbsp maple syrup
- 2 cloves of garlic, minced
Preparation
Preheat the oven to 200°C and line a baking tray with parchment paper, placing it in the oven while it heats up.
Wash and trim the Brussels sprouts, then cut them in half.
In a small bowl, whisk together tamari sauce, Maille Dijon Mustard, maple syrup, and minced garlic.
Place the Brussels sprouts in a large zip-lock bag, pour in the marinade, seal the bag, and shake it to ensure all the sprouts are evenly coated.
Evenly spread the Brussels sprouts on the preheated baking sheet, ensuring they are in a single layer.
Bake for 15 to 20 minutes until the sprouts are golden and caramelized.