Roasted Vegetables and Chestnuts with Maple Dijon Dressing is a hearty and healthy dish perfect for Thanksgiving as a side dish, or as a vegan main dish.
Boil a pot of water (fill about 2 inches; 5cm deep). Once boiling, add pearl onions and parboil for 1 minute, or until skins begin to loosen. Drain water, fill pot with cold water and peel onions by squeezing them so the smooth, tender, translucent onion pops out.
Toss Brussels sprouts with 1 tablespoon oil and season with salt and pepper. Arrange sprouts, cut sides down, on the same baking sheet and cook for 15 minutes.
While the vegetables continue to roast, whisk mustard, miso, maple syrup, and vinegar in a small bowl. Gradually whisk in olive oil until dressing is thick and emulsified, then whisk in 3 Tablespoon water to thin. Season with salt and pepper. Set aside.