Ingredients
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12 ounces Brussels sprouts (trimmed and halved or quartered)
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2 sweet cooking apples, cored and cut into wedges (such as Gala or Fuji)
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1 cup thinly sliced red onion
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3 ounces finely chopped pancetta or 3 ounces cooked ham
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3 tablespoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon mustard seeds
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2 tablespoons balsamic vinegar
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1 tablespoon honey
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2 teaspoons dijon-style mustard
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1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
- Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
- In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.