Roasted Brussels Sprouts With Mustard Dressing

Active Time: 10 MinsTotal Time30 Mins
Yield: Serves 8 (serving size: about 2/3 cup)

Here’s proof that Brussels sprouts can be delicious without bacon. Sherry (or apple cider) vinegar lends complementary sweet-tart notes, and grainy mustard adds peppery tang. High-heat roasting gives the sprouts a little char and the faintest hint of smoky flavor. It’s a quick dish that yields fantastic results.

Ingredients

  • 2 pounds fresh Brussels sprouts, halved lengthwise (about 8 cups)
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon plus 3/8 tsp. kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 tablespoons sherry vinegar or apple cider vinegar
  • 1 tablespoon grainy mustard
  • 2 tablespoons chopped fresh flat-leaf parsley, divided

Nutritional Information

  • Calories 150
  • Fat 11g
  • Satfat 2g
  • Unsatfat 9g
  • Protein 4g
  • Carbohydrate 11g
  • Fiber 4g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 254mg
  • Calcium 5% DV
  • Potassium 10% DV
  • Calories 150
  • Fat 11g
  • Satfat 2g
  • Unsatfat 9g
  • Protein 4g
  • Carbohydrate 11g
  • Fiber 4g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 254mg
  • Calcium 5% DV
  • Potassium 10% DV

How to Make It

Step 1

Preheat oven to 450°F. Toss together Brussels sprouts, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to a large rimmed baking sheet lined with aluminum foil. Roast at 450°F until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.

Step 2

Meanwhile, whisk together vinegar, mustard, 1 tablespoon parsley, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add remaining 1/4 cup oil in a slow, steady stream, whisking constantly, until emulsified.

Step 3

Add sprouts to dressing; toss to coat. Transfer to platter; sprinkle with remaining 1 tablespoon parsley.

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