Balsamic Roasted Brussels Sprouts With Mustard Vinaigrette – a delicious recipe with Brussels, Brussels, Extra-virgin olive oil, Balsamic vinegar, Salt, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 375 degrees. Cut the stems off each Brussels sprout and halve lengthwise. Discard any tough outer leaves and place in a bowl.
2
Add the olive oil, balsamic vinegar, and a good sprinkling of salt and pepper. Toss together with your hands until the Brussels sprouts are evenly coated, then spread on a baking sheet. Roast for 35 minutes, tossing occasionally, or until the Brussels sprouts are caramelized and golden brown.
3
While the Brussels sprouts roast, make the dressing. In a small bowl, combine the mustard, lemon juice, salt and freshly ground black pepper. Gradually whisk in olive oil.
4
Toss the Brussels sprouts in a medium bowl with 3 tablespoons of the dressing; save the remaining dressing for another use. Scatter with shards of Parmesan cheese (if using). Serve warm or at room temperature.
368
kcal
Calories
41
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: For the Brussels sprouts, 1.5 pounds Brussels sprouts, 3 tablespoons Extra-virgin olive oil, 1 tablespoon Balsamic vinegar, and more.
Yes, Balsamic Roasted Brussels Sprouts With Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
