Brussels Sprouts in Vinaigrette
Elevate your side dish game with this irresistible recipe for Brussels Sprouts in Vinaigrette, a zesty, flavorful twist on a classic roasted vegetable. These perfectly caramelized Brussels sprouts are oven-roasted to golden-brown perfection with olive oil, salt, and pepper, creating a tender yet crisp texture. They're then tossed in a bright, tangy vinaigrette made with red wine vinegar, Dijon mustard, honey, and garlic, adding layers of complexity to every bite. The optional garnish of fresh parsley provides a pop of color and herbaceous finish, making this dish a show-stopping addition to any table. Quick to prep, easy to make, and loaded with vibrant flavors, this recipe is perfect for weeknight dinners or holiday gatherings alike. Serve warm or at room temperature for a versatile, crowd-pleasing side that's both healthy and satisfying. Keywords: Brussels sprouts, roasted Brussels sprouts, vinaigrette dressing, vegetable side dish, easy recipe.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil (for roasting)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil (for vinaigrette)
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 piece Garlic clove (minced)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut larger sprouts in half so they cook evenly.
In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread the Brussels sprouts in a single layer on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crisp on the outside and tender on the inside.
While the Brussels sprouts are roasting, prepare the vinaigrette dressing. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, and the minced garlic clove until well combined.
Once the Brussels sprouts are done, transfer them to a serving bowl and drizzle the vinaigrette over them. Toss gently to coat evenly.
Garnish with chopped fresh parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
