Roasted Brussel Sprouts With Mustard Soy Vinaigrett

Name: Roasted Brussel Sprouts With Mustard Soy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sprouts; 2 pounds brussel sprouts; 1/3 cup olive oil, or enough to coat the sprouts well; a healthy dusting of garlic powder; a healthy dusting of salt; Mustard Soy Vinaigrette; 1 teaspoon hoisin sauce; 1 tablespoon dijon mustard; 1 tablespoon rice vinegar; 1/2 teaspoon dark sesame oil; 1/4 cup shoyu soy sauce; sriracha to taste

Servings: persons

Sprouts
2 pounds brussel sprouts
1/3 cup olive oil, or enough to coat the sprouts well
a healthy dusting of garlic powder
a healthy dusting of salt
Mustard Soy Vinaigrette
1 teaspoon hoisin sauce
1 tablespoon dijon mustard
1 tablespoon rice vinegar
1/2 teaspoon dark sesame oil
1/4 cup shoyu soy sauce
sriracha to taste

1
Heat oven to 425 convection.
2
Prepare the brussel sprouts by removing any yellowed outer leaves, trimming off the root end and cutting them in half lengthwise. Place them in a large mixing bowl, making sure to collect any leaves that have come loose from the sprouts.
3
Douse the sprouts with olive oil and mix very well, making sure every spout is well coated and massaging so that outer leaves come free. Move sprouts to a parchment lined baking sheet sprinkle generously with garlic powder and salt.
4
Transfer to oven and roast for 20 minutes. Remove from oven and toss. Return to oven 10 to 20 minutes longer. Watch them carefully. When the hearts of the sprouts are tender and the outer leaves are dark and crispy, they're done.
5
In a separate bowl whisk together all the ingredients for the sauce. Pour over the sprouts when they come out of the oven, and serve immediately.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Sprouts, 2 pounds brussel sprouts, 1/3 cup olive oil, or enough to coat the sprouts well, a healthy dusting of garlic powder, and more.

Yes, Roasted Brussel Sprouts With Mustard Soy 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.

That's it — enjoy your meal!

Roasted Brussel Sprouts With Mustard Soy Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions