sweet corn vegetable char with honey mustard sauce

While living in Seoul, South Korea, I chanced upon a delicious brand of honey mustard. By the time I returned to the US, there was a hole in my heart the size of a 5.3 ounce drip-top glass jar. This vegan re-imagination of my beloved Korean honey mustard is a delightful balance of tangy and sweet, with savory notes from roasted garlic. It happens to be the perfect partner for charred, lightly spiced fresh brussels sprouts and sweet corn. Toss in cherry tomatoes and pearl onions for an easy, early-fall dinner, with just the touch of summer brightness we all still crave. (Photo source: Josie Braaten)

| Yield: 4 Servings | Time: 30 minutes |

Ingredients

Vegetable char

1 lb. brusselssprouts (halved)

3 cobs of corn (shaved)

2 cups cherry tomatoes (whole)

1 teaspoon salt

1 teaspoon chili powder

Optional: 1 large jalapeno (sliced and de-seeded)

Honey mustard

¼ cup mustard (brown for rich and spicy, yellow for tangy and tart)

¼ cup unsweetened dairy-free plain yogurt (excluding coconut)

3 tablespoons organic corn syrup (swap for 2 tablespoons maple syrup)

4 large cloves roasted garlic (see below for roasting instructions)

Toppings

¼ cup pearl onions (sliced thin)

To pre-roast the garlic. Pre-heat oven to 425 degrees. Trim off the pointed end of the garlic head and remove loose garlic paper. Separate the cloves without breaking apart the head. Wrap the head in aluminum foil and roast until the cloves can be pierced with a fork (20 to 25 minutes). Let stand to cool before peeling and using.

Preparation

For the vegetable char

Put the halved brussels sprouts in a large saucepan. Add just enough water to cover the bottom of the saucepan. Turn the stove to medium-high heat, and let cook until steam seeps from under the lid.

Remove from heat, and check the brussels sprouts. They should still be green, quite firm, yet easy to pierce with a fork. Keep the lid off the pan to ensure that the excess water will evaporate, and let the brussels sprouts dry.

Turn oven to high broil. While waiting for it to heat, use a serrated knife to shave the sweet corn off the cobs.

Transfer the brussels sprouts and corn to a large sheet pan. Add the cherry tomatoes and jalapeno (if using). Drizzle with the olive oil, and sprinkle with the salt and chili powder. Using a rubber spatula, fold the spices into the vegetables until evenly coated.

Place the sheet pan on the top rack of the oven and let broil for 2 minutes. Remove from the oven, and shake to redistribute. Return the sheet pan to the oven, and repeat until vegetables have reached a desirable char. Remove from the oven and set aside.

For the honey mustard

In a small blender or food processor, combine the mustard, yogurt, corn or maple syrup, and roasted garlic. Blend until just smooth. Add salt if needed.

To finish

Transfer vegetables to a large serving bowl. Drizzle with the honey mustard. With a rubber spatula, gently fold the vegetables together until all are smoothly coated. Sprinkle in the pearl onions. Fold again until evenly distributed.

To serve

Scoop onto rimmed plates, and season with fresh ground pepper. Serve with baked potatoes or fresh cornbread and vegan butter.

Zero waste tips

Use any extra vegan honey mustard for salad dressings, vegetable or chip dip, or a sandwich topping. It saves in a sealed container in the refrigerator for up to a week.
Up your leftover game and re-purpose the vegetable char as a filling for a wrap. Add arugula and, of course, extra vegan honey mustard for a quick, hearty lunch.