Roasted Brussels Sprouts with Maple-Dijon Butter

Roasted Brussels Sprouts with Maple-Dijon Butter
paired with Pine Ridge Vineyards Carneros Collines Chardonnay
Serves 8

Launch a new tradition at your Thanksgiving table with these irresistible brussels sprouts, whether you’re serving turkey or going meatless. You’ll love them as a side dish with a holiday ham or weeknight pork chops, too.

Ingredients
4 ounces unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1 to 2 tablespoons pure maple syrup
Kosher salt
2 pounds brussels sprouts, ends trimmed, yellow leaves removed
2 tablespoons olive oil

In a small bowl, mash the softened butter with the mustards and 1 tablespoon maple syrup. Blend the ingredients until they are incorporated, adding the remaining maple syrup if you want a sweeter butter. Adjust for salt. Set aside.

Preheat the oven to 375°F and arrange a rack in the middle of the oven. Line a baking pan with parchment paper.

Halve the brussels sprouts, place in a bowl, and toss with 1 tablespoon water, 2 tablespoons olive oil, and salt to season. Arrange in a single layer in the prepared pan.

Place the pan in the oven and roast the sprouts for 30 to 40 minutes. Halfway through cooking, rotate the pan and toss the sprouts to ensure even cooking.

Transfer to a warmed heatproof bowl. Add half of the maple-Dijon butter and toss to coat. Add more maple-Dijon butter to taste and adjust with salt.