Roasted Brussel Sprouts with Mustard Soy Vinaigrette

April 12, 2013


Author Notes: A hot oven is the key to these sprouts, giving them a a crispy, crunchy texture without the calorie glut of frying. They are a great vehicle for any dressing, or delicious on their own. lisina

Serves: 6

Ingredients

Sprouts

  • 2 pounds brussel sprouts
  • 1/3 cup olive oil, or enough to coat the sprouts well
  • a healthy dusting of garlic powder
  • a healthy dusting of salt

Mustard Soy Vinaigrette

  • 1 teaspoon hoisin sauce
  • 1 tablespoon dijon mustard
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon dark sesame oil
  • 1/4 cup shoyu soy sauce
  • sriracha to taste
In This Recipe

Directions

  1. Heat oven to 425 convection.
  2. Prepare the brussel sprouts by removing any yellowed outer leaves, trimming off the root end and cutting them in half lengthwise. Place them in a large mixing bowl, making sure to collect any leaves that have come loose from the sprouts.
  3. Douse the sprouts with olive oil and mix very well, making sure every spout is well coated and massaging so that outer leaves come free. Move sprouts to a parchment lined baking sheet sprinkle generously with garlic powder and salt.
  4. Transfer to oven and roast for 20 minutes. Remove from oven and toss. Return to oven 10 to 20 minutes longer. Watch them carefully. When the hearts of the sprouts are tender and the outer leaves are dark and crispy, they're done.
  5. In a separate bowl whisk together all the ingredients for the sauce. Pour over the sprouts when they come out of the oven, and serve immediately.

More Great Recipes:
Salad Dressing|Salad|Vegetable|Brussel Sprouts|Spring|Summer|Fall|Winter|Fourth of July|Hanukkah|Rosh Hashanah|Passover

Reviews (2) Questions (0)

2 Reviews

AntoniaJames April 13, 2013
Sounds delicious! Makes my mouth water just reading the list of ingredients. Haven't had Brusslies here for awhile, but will save this in the "must-try" collection for the fall. Thank you for posting this recipe! ;o)
 
Author Comment
lisina April 14, 2013
thanks antonia! if they happen to come in before it gets too cold, they're also wonderful on the grill :)