• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Living the Allergy Way

Eat Well. Love Life. Follow Your Path.

  • Home
  • About me
  • Recipes
    • Appetizers
    • Beverages
    • Breakfast
    • Mains
    • Sides
    • Snacks
    • Sweets
    • Vegan
  • Teens/College Years
  • Resources
    • Dairy-Free Guide
    • Egg-free Guide
    • Peanut-Free Guide
    • Tree Nut-Free Guide
    • Wheat/Gluten-Free Guide
    • Sesame-Free Guide
    • Corn-Free Guide
    • Soy-Free Guide
  • Contact Me
  • Instagram
  • Pinterest

Roasted Brussel Sprouts & Lemon Mustard Vinaigrette

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!

Created by Katie FitzGibbons on June 30, 2020

  • 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

  1. 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.
  2. 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.
  • Print

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

Subscribe for updated recipes and tips

Recent Articles

Footer

Hello! Jeanne and Katie here! There are many paths to follow in your life and your allergy path is just one of them. Come follow along as we explore life without dairy, eggs, peanuts, nuts and sesame. Read More…

Sign up for our mailing list to stay up to date!

  • Instagram
  • Pinterest

Recent Posts

  • Vegan Lemon Poppy Seed Loaf
  • Vegan Spiced Pear Cake
  • Vegan Blood Orange Cardamon Cookies

DISCLAIMER: Any information on this site is based on my personal journey living with food allergies and should not be considered as medical advice. You should always consult a physician or registered dietician before you begin any restrictive diet. It is up to the individual reader to determine which food items are safe to consume. · Copyright © 2023