Roasted Brussels Sprouts with Mustard Vinaigrette
I may be in the minority, but I absolutely love Brussels sprouts. I usually cook them with pancetta. Actually- maybe that is the only way I have ever cooked them? Have I posted that recipe? Can’t remember. Clearly it was time for something new huh? I went for a mustard vinaigrette- something fresh and sharp that is mellowed by the roasting process.
They were pretty good- good enough that all the kids at dinner the other night even ate them. I was thinking they would make a great side at Thanksgiving this year if you are looking for a new (and non-soggy) way to make them.
Roasted Brussels Sprouts with Mustard Vinaigrette
2lbs Brussels sprouts, cleaned and trimmed
Mustard Vinaigrette
1 lemon, zest and juice
1 heaping TB of grainy mustard
1 clove garlic, minced
pinch salt
black pepper
¼ cup olive oil
Parmesan cheese
2 Tbs Mustard seeds
Kosher Salt
Preheat the oven to 450 degrees.
Prepare a pot of salted boiling water.
Prepare an ice bath.
Slice all of the Brussels sprouts in half.
Working in two batches, add the Brussels sprouts to the boiling water and let them simmer for about 2 minutes.
Pull the Brussels sprouts out with a strainer and plunge them into the ice water.
Repeat with the remaining Brussels sprouts.
Drain the cooled sprouts in a colander and let sit.
Prepare a sheet pan with two sheets of tin foil. Spread the Brussels Sprouts out over the tin foil. Blot dry with a cloth or paper towel.
Make the vinaigrette by adding all of the ingredients to a mason jar or tupperwear.
Shake to combine.
Drizzle the vinaigrette over the Brussels sprouts, and then toss them to coat. Sprinkle them with salt.
I finely shred some good parmesan over the top of the Brussels Sprouts (a few Tbs total). And then I sprinkle some mustard seeds over the top for crunch and extra flavor.
Roast the Brussels sprouts for about 8-10 minutes on the top rack of the oven, or until they are just cooked through and starting to brown. Take out and grate a little additional cheese over the top and adjust the flavor with salt if needed.
Enjoy!
Wonderful! Brussels sprouts are one of my favorite vegetables. I’d rather eat veggies cooked as you’ve described than dessert.
Oh Vicki! You are the best! Thank you for loving vegetables 🙂
JUST had (properly cooked) brussels sprouts for the very first time this weekend, and holy guacamole, I needed to find a way to cook them myself! Thanks for the share, now if only you’d come to my home and prepare them..
Only YOU could make brussel sprouts look appetizing! 🙂
Oh, yum. I am fixing sprouts tonight with a steak and some steak fries – I’ll give this a try!
I wish more people liked brussel sprouts. This looks like a great way to prepare them to try and get those that don’t like them to at least give them a try.
I tried these…YUMMY!