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5 from 1 vote

Roasted Brussels Sprouts with Lemon Mustard Dressing

This tasty recipe for crispy, crunchy Oven-Roasted Brussels Sprouts includes a delightful, home-made lemon mustard sauce for dressing and dipping.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dishes
Cuisine: Gluten Free, Low Carb, Vegetarian
Servings: 4 servings
Calories: 112kcal


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


  • 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.


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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 112kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 97.8mg | Calcium: 48mg | Iron: 1.6mg