Make Ahead

Balsamic Roasted Brussels Sprouts with MustardĀ Vinaigrette

November 12, 2010
4 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • AntoniaJames
  • kedivine
  • jeneric
  • cbear1984

4 Reviews

AntoniaJames November 23, 2012
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)
kedivine July 11, 2012
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!
jeneric November 2, 2011
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!
cbear1984 November 13, 2010
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!