Confession. This gluten-free thing hasn’t been as bad as I expected. It helps that ranch dressing and string cheese are gluten-free. Yay! I also had a small stash of recipes that were gluten-free, but I hadn’t ever given it any thought. This recipe is a twist on one of those. While looking for an alternative side dish for Christmas dinner, I came across a recipe for roasted Brussels sprouts and butternut squash with a mustard vinaigrette. The adults loved it, but the kids complained about the overwhelming vinegar taste. I loved it enough to keep going back and using as a base for other vegetable dishes. I can’t tell you how many times I’ve made my version since deciding to go gluten-free. The great thing about this dish is that prep time is minimal and I can make just enough for me or multiply the recipe to make enough for the whole gang.
While the whole family loves it, I make it most often as a late lunch or afternoon snack for myself. It’s just sweet enough to appease my sweet tooth without the guilt. Throw in the health benefits of Brussels sprouts, green beans, and sweet potatoes and you’ve got one dandy treat!
I hope you love this recipe as much as we do! Enjoy!
OVEN-ROASTED BRUSSELS, BEANS, and BONBON TATERS
Makes 2 servings
1 cup Brussels sprouts, halved (I used frozen and they work great!)
1/2 cup fresh green beans, cut in half
1 medium sweet potato, peeled and diced
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon coarse sea salt
a pinch of ground black pepper
1 tablespoon spicy Dijon mustard
1 tablespoon agave nectar or honey
1 teaspoon fresh lemon juice
Preheat oven to 450 degrees.
Place Brussels sprouts, beans, and sweet potatoes on a large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt and black pepper. Toss vegetables around to make sure the oil and seasoning is evenly distributed.
Bake for 30 minutes, stirring halfway through. I like to make sure the Brussels sprouts are cut side down during the last half of cooking so that they get browned and slightly crispy.
Remove from oven and prepare sauce. Stir together mustard, agave nectar, lemon juice, and 1 tablespoon olive oil. Drizzle over hot vegetables and toss lightly with a spoon until sauce covers the vegetables evenly. Serve hot.
NOTES: If using frozen Brussels sprouts, let them sit at room temperature for about 10 minutes before cutting.