Name: Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette
Yield: 4 servings
Ingredients: 1 and 1/2 pounds Brussels sprouts; 3 tablespoons Extra virgin olive oil; 1 tablespoon Balsamic vinegar; Salt and freshly ground pepper; Parmesan cheese (optional); 2 teaspoons Dijon mustard; 2 teaspoons Lemon juice; Salt and freshly ground pepper; 1/2 cups Extra virgin olive oil

Serves: 4 servings

Ingredients: 9

A delectable dish of balsamic roasted Brussels sprouts complemented with a zesty mustard vinaigrette.

Ingredients

1 ¹⁄₂	pounds Brussels sprouts
3	tablespoons Extra-virgin olive oil
1	tablespoon Balsamic vinegar
	Salt and freshly ground pepper
	Parmesan cheese (optional)
2	teaspoons Dijon mustard
2	teaspoons Lemon juice
	Salt and freshly ground pepper
¹⁄₂	cups Extra-virgin olive oil

Instructions

1.	Preheat the oven to 375 degrees Fahrenheit. Prepare the Brussels sprouts by trimming the stems and halving them lengthwise, discarding any tough outer leaves. Place the Brussels sprouts in a large mixing bowl.
2.	Drizzle the extra-virgin olive oil and balsamic vinegar over the Brussels sprouts, and season generously with salt and freshly ground pepper. Toss the Brussels sprouts by hand until evenly coated, then spread them out on a baking sheet. Roast in the preheated oven for about 35 minutes, stirring occasionally, until the Brussels sprouts are caramelized and golden brown.
3.	While the Brussels sprouts are roasting, prepare the mustard vinaigrette. In a small bowl, whisk together Dijon mustard, lemon juice, salt, and freshly ground black pepper. Gradually incorporate the extra-virgin olive oil into the mixture.
4.	In a separate mixing bowl, toss the roasted Brussels sprouts with 3 tablespoons of the prepared mustard vinaigrette. Reserve the remaining vinaigrette for future use. For added flavor, top the dish with shavings of Parmesan cheese, if desired. Serve the Brussels sprouts warm or at room temperature.

Published on Jul 18, 2024 by Luminița