Maple Dijon Roasted Brussels
This post was brought to you by the makers of French’s Dijon Mustard. I received compensation to write this post through the French’s Easter Program. All opinions expressed are my own.
With Easter just around the corner, what better time than to share one my favorite kitchen staples with you: French’s Dijon Mustard! I use French’s often in my kitchen in everything from salad dressings, to dips and sauces, on sandwiches and even in soups and stews!
I’ve always got a container on the ready in my fridge so it was a no-brainer when I had the opportunity to work with French’s to bring you two delicious, Easter-inspired dishes!
French’s Dijon is such as versatile ingredient and it goes great with both sweet and savory pairings. I love the robust, peppery and tangy flavor it adds to a variety of dishes, not just at Easter but year round too!
My favorite thing about French’s is how much flavor it adds to dishes without adding extra salt, or overdoing added fat or calories. It’s a secret healthy ingredient that really makes dishes stand out!
French’s has a pretty neat history too, which you can check out on their website. Did you know George and Francis French introduced French’s Classic Yellow Mustard at the St. Louis World’s Fair in 1904? Kind of cool, right?
It’s also made with 100% Canadian mustard seeds, for the win! Bonus, no added fillers or thickeners plus the taste of real white wine! Ya, I’d say they’re doing things right over at French’s!
Dijon and Easter certainly go hand-in-hand but I’m sure the first thing that comes to mind is probably ham. Well, at my house, it will be a plant-based Easter, as are all holiday meals over here!
With more and more people looking for ways to reduce their consumption of animal products, I wanted to share simple, vegan dishes that you can enjoy for Easter. Eating a plant-based diet doesn’t have to be complicated and having versatile condiments like French’s on-hand only makes it that much easier.
One of my favorite Easter veggies is Brussels sprouts and I love roasting them until they’re nice and crispy on the outside. Roasting them in olive oil with salt and pepper and then finishing with a maple Dijon glaze gives them a sweet caramelized, yet tangy flavor that is just delicious. These almost melt-in-your-mouth and that Dijon and maple flavor combination is just perfect.
To pair with the Brussels sprouts, I’ve also made a Creamy Dijon Vegetable Bake that is packed with both flavor and nutrition. To go along with these two dishes, I’d recommend a simple and refreshing, light salad and you’re all set for a healthy, easy, comforting, flavorful, plant-based Easter meal! You CAN have it all! Now, pass the wine, please!
- Preheat oven to 375 degrees.
- Cut the stems off the Brussels sprouts, cut each in half and add to a large bowl.
- Add the olive oil, salt and pepper and mix well to combine.
- Spread onto a baking sheet and roast for approximately 30 minutes, stirring every 10 minutes.
- In a small bowl, whisk together the French’s and maple syrup. Drizzle over the Brussels sprouts and mix on the pan using a spatula.
- Continue roasting for another 5-10 minutes until starting to turn golden brown.
- 3/4 cup panko breadcrumbs
- 1 tbsp. olive oil
- 1 tbsp. nutritional yeast
- 2 tbsp. French’s Dijon Mustard
- 1 package soft tofu (300 g)
- ½ tsp. black pepper
- ¾ tsp. sea salt
- 3 cloves garlic
- 1 tbsp. fresh lemon juice
- 1 shallot, chopped
- ½ cup almond milk
- ¼ cup fresh parsley, finely chopped
- 3 cups finely chopped broccoli florets
- 2 cups finely chopped cauliflower florets
- 3 medium carrots, peeled and diced
- 1 red pepper, diced
- 3 cups fresh spinach, chopped
- Preheat oven to 350 degrees.
- In a blender or food processor, mix together the nutritional yeast, French’s Dijon Mustard, tofu, salt, pepper, garlic, lemon, shallot and almond milk. Blend until completely smooth.
- Add the chopped vegetables and parsley to a large baking dish.
- Pour the French’s mixture over the veggies and thoroughly combine.
- Cover with tinfoil and place in the oven for 30 minutes.
- While it’s baking, mix the breadcrumbs with the olive oil in a small bowl.
- After 30 minutes, take the vegetable mixture out of the oven and remove the tinfoil. Spread the breadcrumbs over top.
- Place back in the oven, uncovered, for 10-15 minutes until golden brown on top.
I hope you all have a wonderful, happy and healthy Easter holiday. I’d love to hear about what’s on the menu at your house this year! Leave me a comment below or join the conversation on social media with #FrenchsEaster.