Need a side for your next neighborhood get-together? Try out these Roasted Brussel Sprouts with a Lemon Mustard Vinaigrette. Your friends and family will be wowed by this wonderful side!
- Prep Time: 15m
- Cook Time: 25m
- Total Time: 40m
- Serves: 4 people
- Yield: 1 Medium Bowl
- Category: Dairy Free, Egg Free, Nut Free, Sides, Vegan
Ingredients
- 1 lb Brussel Sprouts
- 1 1/2 tsp. Olive Oil
- 1/4 tsp. Fine Sea Salt
Vinaigrette
- 1 Lemon, Zest and Juice
- 1 tbsp. Apple Cider Vinegar
- 1/4 c Dijon Mustard
- 1/4 tsp. Salt
- 1/4 tsp. Black Pepper
- 1/4 c Extra Virgin Olive Oil
Instructions
- Preheat oven to 425 degrees. Fill a medium bowl of cold water and place Brussel sprouts in the bowl and swish them gently to clean them. Remove from water and slice off the ends and cut each sprout in half from the base to the top. Place on baking sheet and toss with olive oil and sea salt. Arrange in an even manner and coat sprouts. Roast in oven for 20-25 minutes. Do not stir while it is roasting. Sprouts should be golden brown on the outside and tender on the inside.
- While sprouts are roasting, start working on the vinaigrette. Whisk together the lemon juice, vinegar. Mustard, salt and pepper. Whisk in ¼ C of the olive oil and lemon zest. Set aside. Once the sprouts are finished, remove from the oven and drizzle over the cooked sprouts. Start lightly and add more as you desire. Let it sit for 10-15 minutes to absorb the dressing. It can be served warm or cold.
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