This tasty recipe for crispy, crunchy Oven-Roasted Brussels Sprouts includes a delightful, home-made lemon mustard sauce for dressing and dipping. Tender, caramelized Brussels sprouts pair perfectly with a variety of main dishes and is a wonderful side dish to accompany holiday meals. This quick, easy recipe for Roasted Brussels Sprouts is naturally low carb, keto-friendly and gluten free too!
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This recipe for Roasted Brussels sprouts is healthy, delicious, and versatile. The home-made lemon mustard sauce really takes the flavor up a notch, and highlights the flavor of these caramelized, fork-tender Brussels sprouts.
Crispy, oven-roasted Brussels sprouts are so quick and easy to prepare. It is a special side dish to serve at holidays, prepare for a crowd or make for your everyday simple dinner.
Roasted Brussels Sprouts with lemon mustard sauce pairs great with a huge variety of main dishes like rosemary apricot glazed turkey, garlic butter steak, and keto chicken piccata. Try this side dish recipe at your next special meal, especially if you are low on time!
Why This Recipe Works
Oven-Roasted Brussels Sprouts are super easy to prepare, and requires only a handful of ingredients, and 20 minutes to make.
This versatile side dish pairs well with a variety of main dishes and is a great option to serve at holidays, like Thanksgiving and Christmas.
Homemade lemon-based dressings, such as the one used in this recipe, balances out the bitterness of dark green vegetables like kale and Brussels sprouts. The sweet acidity from the lemon juice makes the vegetables so much more flavorful; kids might even eat them without complaining!
This recipe is naturally low carb, keto-friendly and gluten free, so you can serve it to just about anyone, any time.
How To Roast Brussels Sprouts In The Oven
Ingredients
- Brussels Sprouts: fresh is always best.
- Lemon Juice: again, freshly squeezed lemon juice will give you much better flavor than bottled lemon juice.
- Yellow Mustard
- Extra Virgin Olive Oil
- Salt and Pepper
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Preheat your oven to 425°F.
Trim the stems and remove any yellow or damaged outer leaves from the Brussels sprouts, then slice in half length-wise.
Create!
Place the Brussels sprouts into a medium size bowl and toss with olive oil.
Spread them. out onto a baking sheet and season with salt and pepper. I like to flip them all over so that the flat side is down before putting them in the oven.
Bake for 15 minutes. Check to see if they are nicely browned and caramelized. If they need more time, give them a toss and check them again in 5 minutes.
Meanwhile, in a small bowl, whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, while continuing to whisk, until the dressing is emulsified.
Present!
Place the roasted Brussels sprouts on a serving tray or in a medium size bowl and top with dressing. Alternatively, you can leave the dressing on the side so that everyone can help themselves to as much or as little as they like.
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.
FAQ’s
Do You Have To Boil Brussels Sprouts Before Roasting Them?
No. There is no need to boil Brussels sprouts before roasting them, however some people prefer to parboil them for just a couple minutes before draining and roasting.
Why Are My Brussels Sprouts Mushy?
Cooking methods like steaming and boiling will result in mushy Brussels sprouts. If roasted Brussels sprouts turn out mushy, they have likely been over-cooked.
What Is The Best Temperature For Roasting Vegetables?
Most vegetables are best when roasted between 400-425°F.
Can Frozen Brussels Sprouts Be Roasted?
Roasting is probably the best way to cook frozen Brussels sprouts, however, fresh is always best for texture and flavor.
More Brussels Sprouts Recipes
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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
This recipe was originally published on October 18, 2017. It was updated with new images, step-by-step instructions, tips, techniques, FAQ’s and video in May 2021.
