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
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.
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.
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.
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.