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A quick and easy side dish that's packed with flavor, these Roasted Brussels Sprouts with Mustard Vinaigrette are a perfect accompaniment to any meal. Perfectly browned brussels sprouts are tossed in a tangy mustard vinaigrette made with my secret ingredient: Dijon-Vu All Over Again, a handcrafted combination of brown mustard seeds, white wine vinegar salt, onion, garlic, black pepper, thyme, and rosemary. You're less than 30 minutes and just a few simple steps away from your new favorite veggie side dish!
Let's get cooking, shall we?
Roasted Brussels Sprouts with Mustard Vinaigrette
Serves 8
Ingredients:
2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (through the root)
6 tablespoons extra-virgin olive oil, divided
2 tablespoons apple cider vinegar
1 tablespoon Dijon-Vu All Over Again, divided
1 teaspoon honey
2 tablespoons chopped fresh flat-leaf parsley, divided
Directions:
Preheat oven to 450F.
Toss together Brussels sprouts, 2 tablespoons oil, and half of the Dijon-Vu All Over Again. Transfer to a large rimmed baking sheet lined with parchment. Roast about 10 minutes, stir, then roast another 10 minutes or so, until golden and just tender when pierced with a fork.
Meanwhile, whisk together vinegar, remaining Dijon-Vu All Over Again, honey, and half of the minced parsley in a large bowl. Add remaining 1/4 cup oil in a slow, steady stream, whisking constantly, until emulsified.
Add roasted sprouts to vinaigrette and toss to coat. Transfer to platter and sprinkle with remaining parsley. Serve immediately.
Note: This recipe also works wonderfully in an air fryer! Just air fry at 350F for about 20 minutes, tossing sprouts halfway through.
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