Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette

By • November 12, 2010 4 Comments

124 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Brussels sprouts are delicious when roasted with only olive oil, salt, and pepper, but the balsamic vinegar deepens their flavor. I brought this recipe to Thanksgiving two years ago to accommodate several family members with food allergies, and it's become a family favorite. To keep this dish lactose-free, omit the Parmesan cheese.nicolecooks

Serves 4

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.

More Great Recipes: Vegetables|Side Dishes

💬 View Comments ()

Comments (4) Questions (0)


almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Great recipe! I served these for Thanksgiving; we'd had parmesan kale chips before our meal, and I made a fennel gratin, so we didn't put cheese on them. So, so good! Will definitely be making these again. ;o)


about 3 years ago kedivine

This side's zing and acidity complimented my pork chop, celery root puree and balsamic reduction's sweetness beautifully! Would definitely make again -- perhaps even for snacking!


almost 4 years ago jeneric

I made this last week as a side, and the response was so rapturous from both my kids that I can't wait to make it again--maybe as the focus of dinner!


almost 5 years ago cbear1984

My favorite things: roasted Brussel sprouts and baslamic combo, and mustard. I never thought of putting mustard on brussel sprouts, but it makes sense to me in theory. I can't wait to make this!