Roasted Brussels Sprouts with Honey Mustard Vinaigrette – Brussels sprouts are oven roasted and then tossed in a honey mustard vinaigrette to make a yummy side dish perfect for any event.
If you told me 5 years ago that I’d be posting a recipe for brussels sprouts on this blog, I wouldn’t have believed you. You see, this was before brussels sprouts took over the world so all I knew about them was that they were a stinky vegetable that nobody liked.
Then, all of a sudden, brussels sprouts were on every menu at every restaurant I visited. I couldn’t believe it! Suddenly the world likes brussels sprouts?! Who decided this??
While out with my girlfriends one night, they ordered a large side of brussels sprouts for us to share. Because of their sudden rise in popularity, I was open to trying them so I didn’t protest.
I took one bite and was SHOCKED. They weren’t bad at all! In fact, they were quite delicious. They were roasted and coated in a honey mustard vinaigrette so they were tangy, crispy, and sweet. I was officially converted into a brussels sprouts lover.
Now, just in time for the holidays, I am sharing my version of this recipe with you so you can help turn some brussels sprouts haters into brussels sprouts lovers, too! Check out my Roasted Brussels Sprouts with Honey Mustard Vinaigrette!
What makes these brussels sprouts different
First, these sprouts are roasted to give their outer leaves a crispy texture. There is nothing I love more than a roasted vegetable. Roasting veggies makes them nice and crispy and avoids the mushy texture you get from steaming them. So, any time I’m given the chance, I roast them.
Brussels sprouts tend to have a bitter taste when they’re cooked. To help balance their flavor out, they are tossed in a sweet honey mustard vinaigrette. Many times you’ll find brussels sprouts served without any sauce so this honey mustard vinaigrette makes them particularly unique.
How to make the vinaigrette
The vinaigrette is so super simple. It’s made with honey mustard, shallots, garlic, olive oil, lemon juice, apple cider vinegar, and two kinds of mustard: Dijon and whole-grain. You simple whisk these together and voila! You have a vinaigrette. You can easily double, triple, or quadruple this vinaigrette recipe to make a batch and keep it in the fridge for your leafy salads.
Tips and Tricks
- Whenever I’m roasting vegetables, including these sprouts, I like to use my dark-coated pan. The dark pan holds heat better so it crisps food faster. But, for this reason, I don’t like to use it for pastries or cookies.
- To get the most flavor into the sprouts, toss them in the vinaigrette when they’re still hot.
Roasted Brussels Sprouts with Honey Mustard Vinaigrette
- 2 pounds brussels sprouts
- 2 tablespoons olive oil divided
- salt and pepper (to taste)
- ¼ cup honey
- ½ teaspoon Dijon mustard
- ½ teaspoon whole grain mustard
- 1 teaspoon minced garlic (1 clove)
- 1 tablespoons fresh lemon juice
- ½ tablespoon apple cider vinegar
- ½ teaspoon minced shallot (1/2 shallot)
- Preheat oven to 425 degrees. Cut brussel sprouts in half and place on large baking sheet. Drizzle 1 tablespoon of olive oil over them, along with a few sprinkles of salt and pepper. Toss to evenly coat the sprouts. Arrange cut side down and in one even layer.
- Bake in preheated oven for 12 minutes or until the cut side turns a charred brown. Flip sprouts and cook for another 8-12 minutes or until browned on the other side.
- While sprouts cook, prepare the vinaigrette. Add all ingredients to a large bowl and whisk together to combine. Once the sprouts have finished cooking. Remove them from the oven and toss in vinaigrette. Make sure to do this when they are warm so they absorb the vinaigrette.
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