Roasted Brussels Sprouts with Mustard Vinaigrette
IMG_6552

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.

IMG_6496

Slice all of the Brussels sprouts in half.

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Working in two batches, add the Brussels sprouts to the boiling water and let them simmer for about 2 minutes.

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Pull the Brussels sprouts out with a strainer and plunge them into the ice water.

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Repeat with the remaining Brussels sprouts.

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Drain the cooled sprouts in a colander and let sit.

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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.

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Make the vinaigrette by adding all of the ingredients to a mason jar or tupperwear.

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Shake to combine.

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Drizzle the vinaigrette over the Brussels sprouts, and then toss them to coat. Sprinkle them with salt.

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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.

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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!

IMG_6552

Print Recipe  

Roasted Brussels Sprouts with Mustard Vinaigrette
IMG_6552

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.

IMG_6496

Slice all of the Brussels sprouts in half.

IMG_6491

Working in two batches, add the Brussels sprouts to the boiling water and let them simmer for about 2 minutes.

IMG_6495

Pull the Brussels sprouts out with a strainer and plunge them into the ice water.

IMG_6507

Repeat with the remaining Brussels sprouts.

IMG_6492

Drain the cooled sprouts in a colander and let sit.

IMG_6510

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.

IMG_6535

Make the vinaigrette by adding all of the ingredients to a mason jar or tupperwear.

IMG_6531

Shake to combine.

IMG_6533

Drizzle the vinaigrette over the Brussels sprouts, and then toss them to coat. Sprinkle them with salt.

IMG_6537

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.

IMG_6538

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!

IMG_6552