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Writer's pictureLaurel

Roasted Brussels Sprouts with Mustard Vinaigrette

A quick and easy side dish that's packed with flavor, these Roasted Brussels Sprouts with Mustard Vinaigrette are a perfect accompaniment to any meal. Perfectly browned brussels sprouts are tossed in a tangy mustard vinaigrette made with my secret ingredient: Dijon-Vu All Over Again, a handcrafted combination of brown mustard seeds, white wine vinegar salt, onion, garlic, black pepper, thyme, and rosemary. You're less than 30 minutes and just a few simple steps away from your new favorite veggie side dish!


Let's get cooking, shall we?


brussels sprouts
Roasted Brussels Sprouts with Mustard Vinaigrette

Roasted Brussels Sprouts with Mustard Vinaigrette

Serves 8


Ingredients:

  • 2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (through the root)

  • 6 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon-Vu All Over Again, divided

  • 1 teaspoon honey

  • 2 tablespoons chopped fresh flat-leaf parsley, divided


Directions:


Preheat oven to 450F.


Toss together Brussels sprouts, 2 tablespoons oil, and half of the Dijon-Vu All Over Again. Transfer to a large rimmed baking sheet lined with parchment. Roast about 10 minutes, stir, then roast another 10 minutes or so, until golden and just tender when pierced with a fork.


Meanwhile, whisk together vinegar, remaining Dijon-Vu All Over Again, honey, and half of the minced parsley in a large bowl. Add remaining 1/4 cup oil in a slow, steady stream, whisking constantly, until emulsified.


Add roasted sprouts to vinaigrette and toss to coat. Transfer to platter and sprinkle with remaining parsley. Serve immediately.


Note: This recipe also works wonderfully in an air fryer! Just air fry at 350F for about 20 minutes, tossing sprouts halfway through.


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