Now, I know we all are social distancing so most of us won’t be attending any block parties any time soon; however, you can take this time to perfect your block party side dish! At least that is what I’ve been doing for the past few days. I went through quite a few recipes before I settled on this one. My Roasted Brussel Sprouts with a Lemon Mustard Vinaigrette are a perfect choice for a delicious side dish. They have such a vivid flavor and are so simple to make. You’ll absolutely adore them.
Every other week we get a vegetable haul from Imperfect Produce. This week, when I opened the box, I noticed that we received quite a bit of brussel sprouts. Then *BAM* inspiration hit. My Roasted Brussel Sprouts with a Lemon Mustard Vinaigrette recipe was born. If you do not know what Imperfect Produce is, I highly recommend checking them out here. They aim to eliminate food waste by taking imperfect produce (that might not look perfect, but still maintain good quality) that stores and markets won’t sell and they sell it to you for an affordable price. I love my Imperfect Produce. Seeing my box sitting at my front door gives me a feeling of pure joy.
Most of the recipes on this site are all sweet recipes. This is our first savory recipe. Let me know if you like it and if you want more savory recipes. We do make a lot of allergy friendly meals, so we have plenty to share with all of you!
I hope you like the Roasted Brussel Sprouts with a Lemon Mustard Vinaigrette. They are a perfect summer dish and my family ate them up so quickly, it was wonderful! Ps. If you don’t like brussel sprouts, use the Vinaigrette on any one of your favorite roasted veggies!
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!
- Prep Time: 15m
- Cook Time: 25m
- Total Time: 40m
- Serves: 4
- 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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