These Roasted Brussels Sprouts are topped with a perfectly balanced Lemon Mustard Dressing!
One of my favorite things about my time in Utah was the abundance of Farmer’s Markets and a program called Bountiful Baskets that’s available year round. I had my oldest son when I lived there, and as a single mom not from the area, I didn’t get out much. This is actually when my love for cooking and trying new foods really started to develop. I actually even had a food blog and could kick myself for not continuing it back then!
Anyway, as a new mom I wanted to cook from scratch more. I fell in love with Farmer’s Markets first and quickly discovered how much better fruits and vegetables taste straight from the fields. During the colder months, someone recommended Bountiful Baskets. It’s a program where you pay a fee for either conventional or organic produce and pick it up at a designated time and place weekly. I really liked it because I could order only when I wanted versus a co-op where you pay for the year.
You get a ton of produce with Bountiful Baskets and a lot of it was new to me, or things I didn’t think I liked. I tried a lot of new vegetable recipes using things like fennel, radishes, and yes, Brussels Sprouts, for the first time. And, to my surprise, I really liked everything!
Unfortunately, Bountiful Baskets hasn’t made it to my little state of Delaware yet, but when it does, I’ll be the first to join!
Roasted Brussels Sprouts with Lemon Mustard Dressing
This recipe for Brussels Sprouts with Lemon Mustard Dressing is one of my latest uses of the vegetable. I really like using lemon based dressings with more bitter vegetables because it balances out the bitterness nicely.
Prep!
Preheat your oven to 350°F. Trim the ends of the Brussels Sprouts and either cut in halves or quarters.
Create!
Place the Brussels Sprouts into a medium size bowl and toss with the olive oil.
Spread the Brussels Sprouts onto a baking sheet and season with salt and pepper.
Bake for 15 minutes, then give them a toss and bake for an additional 10-15 minutes until they are just starting to brown.
Meanwhile, in a small bowl, whisk together the ingredients for the dressing.
Present!
Place the Roasted Brussels Sprouts on a serving tray and top with the Lemon Mustard Dressing. Alternatively, you can leave the dressing on the side so everyone can help themselves to as much or as little as they like.
These Brussels Sprouts make a great side dish recipe to serve alongside of chicken or even Thanksgiving Day turkey!
Enjoy!
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Roasted Brussels Sprouts with Lemon Mustard Dressing
Ingredients
Roasted Brussels Sprouts
- 1 pound Brussels sprouts (trimmed and cut into half length-wise)
- 1 tablespoon extra virgin olive oil
- salt and pepper (to taste)
Lemon Mustard Dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (fresh squeezed)
- 1 teaspoon yellow mustard
- salt and pepper (to taste)
Instructions
- Preheat your oven to 425°F.
- Place the Brussels sprouts into a medium size bowl and toss with the olive oil.
- Spread onto a baking sheet and season with salt and pepper.
- Bake for 15 minutes, then check. If they are starting to brown and caramelize and are fork-tender remove from the oven. If not, give them a toss and roast another 5 minutes or so.
- Meanwhile, in a small bowl, whisk together the olive oil, lemon juice and mustard for the dressing. Season with a tiny pinch of salt and pepper. Taste and adjust to suite your own tastes.
- Place the Brussels sprouts on a serving tray or in a serving bowl and top with the dressing. Alternatively, you can leave the dressing on the side so everyone can help themselves to as much or as little as they like.
Notes
Tips and Techniques
- Use fresh Brussels sprouts for the best results.
- You can use any extra dressing on salad or other more bitter veggies, like kale.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days for best results.
Nutrition
