Brussels Sprouts with Warm Balsamic Vinaigrette
Transform your side dish game with this vibrant recipe for **Brussels Sprouts with Warm Balsamic Vinaigrette**, a perfect balance of crispy, caramelized goodness and bold, tangy flavor. Roasted to golden perfection, these Brussels sprouts are tossed in a luscious vinaigrette made with rich balsamic vinegar, zesty Dijon mustard, sweet honey, and a hint of garlic, creating an irresistible sweet-and-savory glaze. A touch of red pepper flakes adds an optional kick for spice lovers. Ready in just 35 minutes, this easy and nutritious dish is ideal for weeknight dinners, special occasions, or holiday feasts. Serve warm and watch these roasted Brussels sprouts disappear—it's a recipe that will have everyone coming back for more!
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Recipe Information
Ingredients
- 1 lb Brussels sprouts
- 3 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp Honey
- 2 cloves Garlic
- 0.25 tsp Red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C).
Trim the ends of the Brussels sprouts and remove any yellow or wilted outer leaves. Cut the sprouts in half lengthwise.
In a large mixing bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
Arrange the Brussels sprouts cut-side down on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, or until the edges are crispy and browned and the centers are tender when pierced with a fork.
While the Brussels sprouts are roasting, prepare the warm balsamic vinaigrette. Mince the garlic cloves finely.
In a small saucepan over medium heat, add the remaining 1 tablespoon of olive oil. Once the oil is warm, add the minced garlic and sauté for 30 seconds to 1 minute, or until fragrant (be careful not to burn the garlic).
Reduce the heat to low, then stir in the balsamic vinegar, Dijon mustard, honey, and red pepper flakes (if using). Whisk the mixture until fully combined and warmed through, about 1-2 minutes. Remove from heat.
Once the Brussels sprouts are done roasting, transfer them to a serving bowl and drizzle the warm balsamic vinaigrette over them. Toss to coat evenly.
Serve immediately and enjoy as a side dish or a stand-alone vegetable dish!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 23.7 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 145 mg | 3% | |
*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.
