Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette

For the Brussels sprouts

• 1.5 pounds Brussels sprouts
• 3 tablespoons Extra-virgin olive oil
• 1 tablespoon Balsamic vinegar
• Salt and freshly ground pepper
• Parmesan cheese (optional)

For the vinaigrette

• 2 teaspoons Dijon mustard
• 2 teaspoons Lemon juice
• Salt and freshly ground pepper
• .5 cups Extra-virgin olive oil

1. Preheat oven to 375 degrees. Cut the stems off each Brussels sprout and halve lengthwise. Discard any tough outer leaves and place in a bowl.
2. Add the olive oil, balsamic vinegar, and a good sprinkling of salt and pepper. Toss together with your hands until the Brussels sprouts are evenly coated, then spread on a baking sheet. Roast for 35 minutes, tossing occasionally, or until the Brussels sprouts are caramelized and golden brown.
3. While the Brussels sprouts roast, make the dressing. In a small bowl, combine the mustard, lemon juice, salt and freshly ground black pepper. Gradually whisk in olive oil.
4. Toss the Brussels sprouts in a medium bowl with 3 tablespoons of the dressing; save the remaining dressing for another use. Scatter with shards of Parmesan cheese (if using). Serve warm or at room temperature.