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!
Love this recipe? Follow me on Pinterest, Instagram, and Facebook for more!
For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Roasted Brussels Sprouts with Lemon Mustard Dressing
Ingredients
Roasted Brussels Sprouts
- 1 lb Brussels Sprouts trimmed and cut into halves or quarters
- 1 Tbsp extra virgin olive oil
- salt and pepper
Lemon Mustard Dressing
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 tsp yellow mustard
Instructions
- Preheat your oven to 350°F.
- 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.
- 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.
Notes
Nutrition
