Dessert for 6

Sweet and Sour Brussels Sprouts

Name: Sweet and Sour Brussels Sprouts
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lb brussels sprouts; 1/3 cup slivered almonds; 1 large shallot; 1/3 cup plus 2 tablespoons extra-virgin olive oil; 2 1/2 tsp kosher salt; 3 tbsp aged sherry vinegar; 4 tbsp crème fraîche; 1/2 tsp mustard powder; 1 tbsp stone ground mustard; 1/4 cup honey; 1/2 tsp freshly cracked black pepper

$7.75for 445 minServes 6

Roasted Brussels sprouts and almonds are coated with a tangy honey-mustard sauce finished with crème fraîche.

Photo: themodernproper.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Brussels sprouts$3.49/lb typical	2 lb	$6.98Typical price
	Nuts and seeds$0.70/oz typical	1.5 oz	$1.05Typical price
	Leeks and shallots$3.49/lb typical	0.2 lb	$0.68Typical price
	Whipped or light cream$0.20/oz typical	2 oz	$0.40Typical price
Total for the servings shown		$11.62

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperVinegarMustard, mayo, ketchupDried herbs, spices and seasoning blendsHoney or maple syrup

Not included in the cost.

45 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

French Vegetarian Gluten-free Budget Desserts

Typical price

$1.94 per serving$7.75 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 lb brussels sprouts
1/3 cup slivered almonds
1 large shallot
1/3 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 tsp kosher salt
3 tbsp aged sherry vinegar
4 tbsp crème fraîche
1/2 tsp mustard powder
1 tbsp stone ground mustard
1/4 cup honey
1/2 tsp freshly cracked black pepper

Steps

Heat the oven to 425 F.
Trim and halve the Brussels sprouts, then toss them with one-third cup oil and 2 teaspoons salt.
Roast the sprouts on a large baking sheet for 20 minutes, add the almonds, and roast for 5 minutes more.
Whisk the remaining oil, vinegar, crème fraîche, mustard powder, stone-ground mustard, honey, pepper, and remaining salt.
Toss the hot sprouts and almonds with the sauce and sliced shallot.