Roasted Vinaigrette Brussels Sprouts

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Brussel sprouts are a type of cruciferous vegetable that have been gaining popularity in recent years. These mini cabbages are not only packed with nutrients, but they also have a unique and delicious flavor when cooked properly. One of the best ways to enjoy brussels sprouts is by roasting them and adding a tangy vinaigrette dressing to elevate their taste. In this article, we will explore the benefits of roasted vinaigrette brussels sprouts and how to make this mouth-watering dish at home.

Roasting vegetables is a great way to bring out their natural sweetness and enhance their flavor. The same goes for brussels sprouts. When roasted, they develop a crispy and caramelized exterior while maintaining a tender and juicy center. This cooking method also helps to preserve their nutrients, making them a healthy addition to any meal.

To make roasted vinaigrette brussels sprouts, you will need the following ingredients:

• 2 pounds of brussels sprouts
• 6 tablespoons of olive oil
• Salt and pepper to taste
• 2 tablespoons of cider vinegar
• 1 tablespoon of Dijon mustard
• 1 clove of minced garlic
• 1 tablespoon of honey
• 1 tart apple
• 1/3 cup dried cherries
• 1 tablespoon maple syrup
• 1 shallot
• 2 tablespoons tarragon

Start by preheating your oven to 400°F (200°C). While the oven is heating up, wash and trim the brussels sprouts by removing the outer leaves and cutting off the tough end. Cut the brussels sprouts in half and place them in a mixing bowl. Drizzle olive oil over the brussels sprouts, season with salt and pepper, and toss to coat evenly.

Spread the brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the sprouts are golden brown and tender.

While the brussels sprouts are roasting, prepare the vinaigrette by whisking together balsamic vinegar, Dijon mustard, minced garlic, and honey in a small bowl.

Once the brussels sprouts are done roasting, transfer them to a serving dish and drizzle the vinaigrette over them. Toss to coat the sprouts evenly with the vinaigrette. Serve hot and enjoy the burst of flavors in every bite.

Roasted vinaigrette brussels sprouts not only taste delicious, but they are also packed with essential vitamins and minerals. These mini cabbages are a great source of vitamin K, which is essential for blood clotting and bone health. They also contain high levels of vitamin C, an antioxidant that boosts the immune system and helps with collagen production for healthy skin.

Moreover, brussels sprouts are a good source of fiber, which aids in digestion and helps keep you feeling full for longer. They also contain antioxidants and anti-inflammatory compounds that may protect against chronic diseases such as cancer and heart disease.

In addition to being healthy and flavorful, roasted vinaigrette brussels sprouts are also versatile. You can add them to your salads, stir-fries, or serve them as a side dish to your main course. You can also experiment with different vinaigrette flavors by using different types of vinegar, adding herbs and spices, or using different types of mustard.

In conclusion, roasted vinaigrette brussels sprouts are a delicious and nutritious addition to any meal. This dish is easy to make and can be enjoyed by both vegetarians and meat-eaters alike. So, the next time you want to add some variety to your vegetable dishes, give roasted vinaigrette brussels sprouts a try. Your taste buds and body will thank you.

Roasted Vinaigrette Brussels Sprouts

One of the best ways to enjoy brussel sprouts is by roasting them and adding a tangy vinaigrette dressing to elevate their taste.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Servings 4 servings

Ingredients

  

• 1 granny smith apple-cored and chopped
• 1/3 cup dried cherries
• 6 tbsp olive oil-divided
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp dijon mustard
• 1 shallot-minced
• 2 lbs brussel sprouts-timmed and halved
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 2 tbsp tarragon-chopped

Instructions

 

• Place in a rimmed baking sheet in the oven and preheat to 500'
• In a large bowl toss apples and cherries with 1 tablespoon oil, vinegar, maple syrup, and mustard until well combined. Set aside.
• In a second bowl toss brussels and shallots with salt, pepper and remaining oil until evenly coated.
• Remove sheet from oven and work quickly, arrange brussels and shallots in an even layer on sheet. Return to oven and roast until sprouts are well browned, 10-12 minutes.
• Transfer brussel sprouts to a platter and top with apple mixture. Sprinkle with tarragon. Serve it warm or room temperature.

Keyword brussel sprouts, roasted brussel sprouts, salad, side dish, viniagrette