ROASTED BRUSSELS SPROUTS WITH HONEY MUSTARD VINAIGRETTE
Let's face it, brussels sprouts need help and the assist here goes to the tangy vinaigrette that brightens them up with just the right amount of sweetness from the honey. These are super easy, most of the work happening in the oven while your steaks, roast or bird are resting, and can easily be doubled or tripled if you're feeding a crowd. You can keep them warm in the oven until you're ready to serve, then just toss with the vinaigrette. I think even die hard haters may become converts.
Equipment
- Roasting Pan or Rimmed Sheet Pan
Ingredients
HONEY MUSTARD VINAIGRETTE
- 2 TBSP Shallot, minced (1 medium shallot)
- 1/4 Cup Citrus Champagne Vinegar (or regular Champagne Vinegar)
- 2 TBSP Whole Grain Mustard, such as Maille
- 1/2 Cup Honey
- 2 TBSP Lemon Juice, freshly squeezed
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 tsp Kosher Salt
- 1/2 tsp freshly ground Black Pepper
ROASTED BRUSSELS SPROUTS
- 1 pound Brussels Sprouts (about 4 cups once halved or quartered)
- 2 TBSP Extra Virgin Olive OIl
- 1 tsp Kosher Salt
- 1 tsp freshly ground Black Pepper
Instructions
For the VINAIGRETTE
- In a small bowl, pour the vinegar over the minced shallots and allow to sit for about 5 minutes.
- Add the mustard and honey and whisk together.
- Whisk in the olive oil until well blended.
- Add the lemon juice, salt & pepper & whisk.
For the Brussels Sprouts
- Preheat oven to 400*
- If using brussels on the stalks, cut sprouts from the stalks with a paring knife (you may do this ahead and store in a zip loc bag or plastic container until ready to cook)
- Cut brussels sprouts in half, or quarters if very large and spread in a single layer in a roasting pain or sheet pan.
- Drizzle with olive oil, salt & pepper and toss to coat.
- Roast for 15 minutes and then stir with a spatula. Roast an additional 5-10 minutes until they are slightly charred (but not burnt).
- Toss with 1/4 Cup of the Vinaigrette until lightly coated and serve immediately. (If you are making a large batch, you may need to use more vinaigrette.
Notes
KTINA's TIPS:
- Use the freshest brussels sprouts possible. If they are precut, check the ends to make sure they are not brown. The greener/whiter the ends, the fresher they are.
- I like to buy the whole stalks when I find them and cut the sprouts off for maximum freshness. It only takes a few minutes to cut them off the stalk. They will keep in the fridge for up to 2 weeks in zip loc bags.
- The vinaigrette will keep in the fridge for several weeks. It is also delicious on grilled fish (especially salmon, whisk in a little fresh dill) or chicken, as a salad dressing or on other roasted vegetables, such as green beans, broccoli or broccolini.
- These always show up on my Thanksgiving table and as family style side for "Steak Night" since they are so easy to make for a crowd. Just make sure to roast the sprouts in a single layer so they roast and don't stew.