Brussels Sprouts had a bad rap for quite awhile, but now they are experiencing a reinnasance of sorts. Everyone raves how good they are, if you prepare them in a specific way, and each different method is toted as the best according to whichever chef you are listening to, but let me tell you (throwing hat into ring), this is the best way, for real. You may even find yourself addicted to these tiny little cabbage like veggies, tossed and baked in the perfect sauce, made with Smoky Garlic Mustard from Saucy Mama and combined with sweet potatoes, mushrooms, garlic and onions. And the Brussels Sprouts Crisps, coated with the Smoky Mustard Maple Sauce as well and baked, are the perfect complement to the roasted veggies. Don’t say I didn’t warn you :).

The mustard is what really makes this dish stand out, with it’s rich complex flavor complementing the earthiness of the veggies. I’ve never really had anything other than plain yellow mustard or dijon, so it was a real treat to taste and cook with this Smoky Garlic Mustard. Saucy Mama sent me a sampling of some of their dressing and mustards as part of a recipe contest they are sponsoring. I was thrilled to be picked to participate, then terrified when my recipe creating brain went numb, then revitalized as soon as I got the samples in the mail and tasted them. The dressings are great, but this mustard really caught my imagination, and I don’t know why but I immediately thought brussels sprouts and so here we are :).

GIVEAWAY: Saucy Mama has generously offered to send three of their awesome products to a reader of my choice. To enter to win, like me on my just today newly created Facebook Lazy Vegan Baker page. I’ll randomly pick someone from the list of people who liked my page on May 31 and you’ll have three awesome products shipped right to you (make sure you choose the mustard :-). Sound good?! Come on over to facebook and say hi and please forgive the obviously under contruction-ness of it!

This post has been linked to Healthy Vegan Friday – come check out all the awesome vegan recipes!!

***I received free samples of Saucy Mama products mentioned in this post. By posting this recipe, I am entering a recipe conteponsored by Saucy Mama and and am eligible to win prizes associated with the contest. I was not compensated for my time*

Smoky Mustard Maple Roasted Vegetables with Brussels Crisps AND Saucy Mama Product Giveaway Save Print Cook time 40 mins Total time 40 mins Roasted Veggies in a smoky mustard marinade topped with crispy brussels sprout leaves. Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee Serves: 4 Ingredients 1 pound fresh brussels sprouts

2 portobello mushrooms

1 large sweet potato

1 medium red onion

3½ tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

2 tablespoons Saucy Mama Smoky Garlic Mustard

2 cloves garlic, diced

½ teaspoon salt

⅛ teaspoon pepper, or to taste



Crisps:

Crisps: outer leaves of 1 pound brussels sprouts

1 teaspoon olive oil

½ teaspoon balsamic vinegar

½ teaspoon maple syrup

½ teaspoon Saucy Mama Smoky Garlic Mustard

pinch salt

dash pepper Instructions Preheat the oven to 400F. Line a baking tray with foil or parchment paper. Cut the ends off the brussels sprouts in a "V" shape. Peel the top couple layers off the sprout (many will just fall off when you trim the ends). Put the separated leaves aside for later. Slice the sprouts in half lengthwise. Peel and cut the sweet potato into cubes. Wash and cut the portobello mushrooms in cubes. Chop the onion into medium pieces. In a large bowl, whisk the olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt and pepper. Toss the chopped vegetables in the marinade until they are all completely coated. Spread the vegetables onto the prepared baking sheet in a single layer as much as possible. Bake for 35-40 minutes or until vegetables are tender and browned. While the vegetables are roasting, prepare the brussels crisps. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt & pepper and toss the brussels leaves in, coating them completely. Arrange the leaves in a single layer on baking sheet lined with foil or parchment. After the roasted vegetables are done, remove them from the oven and turn the temperature down to 350F. Bake the brussels leaves for 10-15 minutes, until crispy and browned. Keep on eye on them as they can burn quickly. The crisps lose their crispiness over time so it's best to serve them right away. Serve the warm vegetables with the crisps on top. Wordpress Recipe Plugin by EasyRecipe 3.5.3208