When it comes to turning humble vegetables into culinary showstoppers, Brussels sprouts often steal the spotlight. Their natural earthiness, when kissed by the heat of the oven, transforms into crispy, caramelized morsels that delight the palate. But what truly elevates these green gems from simple to sensational is the perfect pairing-a zesty roasted Brussels sprouts dish drizzled with a tangy mustard vinaigrette. This vibrant combination not only awakens the taste buds but also marries bold flavors and textures in a way that’s both comforting and refreshingly bright. Whether you’re a longtime fan or a hesitant first-timer, this recipe promises to redefine your love for Brussels sprouts, making them a must-have side on any table.
Zesty Roasted Brussels Sprouts with Tangy Mustard Vinaigrette elevate this humble vegetable into an irresistible side dish that bursts with vibrant flavor and impeccable texture. The secret lies in perfectly roasting the Brussels sprouts to achieve maximum crispness, then generously coating them in a lively mustard vinaigrette that balances bright acidity with subtle sweetness.This combination awakens the palate and promises a delightful experience every time you serve it. Inspired by classic European bistro flavors yet approachable for any home cook, this recipe will transform your idea of Brussels sprouts-making them a star on your table.
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Yield
Serves 4 as a side dish
Difficulty Level
Easy
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 small shallot, finely minced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Optional garnish: toasted sliced almonds and fresh parsley
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and encourage even roasting.
- Prepare Brussels sprouts: Rinse and trim the ends, then cut each sprout in half lengthwise.This exposes the inner leaves for caramelization, crucial for crispness.
- Toss Brussels sprouts with olive oil, salt, and pepper: Make sure each sprout is evenly coated. Spread them cut-side down on the baking sheet-this direct contact ensures a golden, crispy surface.
- Roast for 20-25 minutes: Check around the 15-minute mark to shake the pan gently, redistributing the sprouts to avoid burning. Roast until edges are browned and crispiest leaves emerge.
- While roasting, prepare the tangy mustard vinaigrette: In a small bowl, whisk together Dijon mustard, whole grain mustard, apple cider vinegar, honey, minced shallot, fresh lemon juice, and extra virgin olive oil until well combined. Season lightly with salt and pepper.
- Once Brussels sprouts are roasted: Transfer them to a serving bowl and immediately drizzle with the vinaigrette, tossing gently to coat without breaking the delicate crispy exterior.
- Garnish and serve: Sprinkle with toasted sliced almonds and freshly chopped parsley for a delightful crunch and fresh herbaceous note.
Tips for Success
- Choosing the right Brussels sprouts: Look for small to medium-sized sprouts that are firm and vibrant green. Larger sprouts tend to be less sweet and more fibrous.
- Dry thoroughly: After washing, pat the Brussels sprouts dry with paper towels. Excess moisture will steam them, preventing that signature crisp.
- High heat roasting: The 425°F temperature is crucial to caramelize the sugars inside the sprouts, creating that coveted crispy texture.
- mustard vinaigrette adjustments: If you prefer a spicier kick, add a pinch of cayenne or a dash of hot sauce.For a sweeter note, increase honey by a teaspoon.
- make ahead: Roast the Brussels sprouts and prepare the vinaigrette up to a day in advance. Combine and garnish just before serving to retain crispness.
Serving Suggestions
This invigorating dish pairs beautifully with roast chicken or grilled salmon. For a complete vegetarian meal, serve atop a bed of quinoa or alongside a fluffy wild rice pilaf. The tangy mustard vinaigrette also complements charred meats and can be doubled as a salad dressing for an easy tossed greens salad. Garnish with lemon zest and a sprinkle of freshly cracked black pepper to highlight the zesty profile. Serve warm or at room temperature for best flavor. For a festive vibe, add pomegranate seeds or dried cranberries to the plating for pops of color and tartness.
| Nutrient | Per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 12 g |
| Fat | 10 g |
For a delightful twist on roasted vegetable sides, check out our Roasted Root Vegetables with Herbs recipe. To explore more about the health benefits and nutrients packed in Brussels sprouts, visit Healthline’s detailed guide.
Q&A
Q&A: zesty Roasted Brussels Sprouts with Tangy Mustard Vinaigrette
Q1: What makes brussels sprouts pair so well with a tangy mustard vinaigrette?
A: Brussels sprouts have a naturally earthy, slightly bitter flavor that shines when roasted to crispy perfection. The tangy mustard vinaigrette, bursting with acidity and a slight kick, cuts through that richness and adds a vibrant contrast.Together, they create a harmonious balance between bold and bright that elevates this humble vegetable to a showstopper side dish.
Q2: How do you achieve perfectly roasted brussels sprouts?
A: The secret lies in high heat and a little patience. trim and halve the sprouts, then toss them in olive oil, salt, and pepper. Roast them at around 425°F (220°C) so the outer leaves caramelize and crisp up while the inside remains tender. Stirring halfway through ensures an even roast-think golden edges with a tender heart.
Q3: Can the mustard vinaigrette be made ahead of time?
A: absolutely! The mustard vinaigrette actually benefits from resting a little. Whisk together Dijon mustard, vinegar (like apple cider or white wine vinegar), olive oil, a touch of honey or maple syrup, salt, and pepper. Letting it sit for 30 minutes or more allows the flavors to meld and intensify, giving your Brussels sprouts an extra punch of zestiness.
Q4: Are there any fun variations to try with this dish?
A: without a doubt! Sprinkle toasted nuts like walnuts or pecans for crunch. Add dried cranberries or pomegranate seeds for a sweet-tart burst. Crumbled goat cheese or shaved Parmesan can bring in creamy, savory layers. Even a hint of smoked paprika or chili flakes can add intriguing warmth.Q5: Is this dish suitable for special diets?
A: Yes, it’s naturally vegan and gluten-free, especially if you use maple syrup instead of honey in the vinaigrette.Plus, it’s packed with fiber, vitamins C and K, and antioxidants-making it as nutritious as it is delicious.
Q6: How can you turn this side dish into a hearty main?
A: Toss those zesty Brussels sprouts with cooked quinoa or farro, add roasted chickpeas or grilled chicken, and sprinkle fresh herbs like parsley or mint on top. It instantly becomes a satisfying meal full of texture, flavor, and nourishment.
Q7: Any tips for serving or storing leftovers?
A: Serve them warm or at room temperature to enjoy the full vibrancy of the vinaigrette. Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold-both ways offer a delicious bite of that zesty magic.
Final Thoughts
In the vibrant world of vegetables,Brussels sprouts often play the underdog-but with a zesty roasted twist and a tangy mustard vinaigrette,these little greens shine like culinary stars. This recipe not only elevates their natural flavors but also invites your taste buds on a lively journey of crisp textures and bold contrasts. Whether served as a side dish or a wholesome snack, these zesty roasted Brussels sprouts prove that healthy eating can be both simple and sensational. So next time you’re looking to brighten up your plate, remember: a splash of tangy mustard and a dash of roasting magic might just transform the humble sprout into your new favorite bite.
