Description
Roasted Brussels sprouts are a mouthwatering side dish that brightens up any meal with their rich, nutty flavor and delightful crunch. Perfect for autumn gatherings or cozy weeknight dinners, these tender-crisp sprouts are tossed in a creamy, tangy dressing that elevates their natural sweetness. With minimal preparation, this vibrant dish is versatile enough to pair beautifully with various proteins or stand out on its own. Whether you’re entertaining guests or simply enjoying a family meal, roasted Brussels sprouts are sure to impress.
Ingredients
- 1 pound Brussels sprouts (halved)
- ½ tablespoon extra virgin olive oil (for roasting)
- 2 tablespoons extra virgin olive oil (for dressing)
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange juice (or lemon juice)
- 2 teaspoons maple syrup (or honey)
- 2 teaspoons mustard
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper if desired.
- Trim the stems from the Brussels sprouts and remove any wilted outer leaves. Rinse and pat them dry.
- Place the halved sprouts on the baking sheet, drizzle with ½ tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Roast in the oven for 20-25 minutes until slightly charred outside and tender inside.
- Meanwhile, prepare the dressing by combining the remaining olive oil, apple cider vinegar, orange juice, maple syrup, mustard, salt, and pepper in a small jar. Shake well to mix.
- Once roasted, transfer the Brussels sprouts to a serving platter and drizzle generously with the dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added crunch, consider topping your Brussels sprouts with toasted nuts or pomegranate seeds before serving. Feel free to experiment by adding other vegetables like carrots or sweet potatoes to the roasting process for a variety of flavors.