Description
This Roasted Brussels Sprouts recipe features perfectly caramelized sprouts tossed in a tangy and sweet dressing made with apple cider vinegar, citrus juice, and a touch of maple syrup. Roasted until tender yet slightly crisp on the outside, these Brussels sprouts make a delicious, healthy side dish perfect for weeknight dinners or special occasions. The optional addition of chestnuts, tahini, pomegranate seeds, and hazelnuts adds texture and layers of flavor for an elevated presentation.
Ingredients
Scale
Brussels Sprouts
- 1 pound Brussels sprouts, halved
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 2 twists black pepper
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange juice or lemon juice
- 2 teaspoons maple syrup or honey
- 2 teaspoons mustard
- ½ teaspoon salt
- 2 twists black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Optionally, line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Prepare Brussels Sprouts: Using a paring knife, trim the woody stems off the Brussels sprouts and remove any brown or damaged outer leaves. Rinse the sprouts under cold water and pat dry thoroughly with a kitchen cloth to ensure crisp roasting.
- Cut and Season: Cut the Brussels sprouts in half lengthwise and spread them on the prepared baking tray. Drizzle with ½ tablespoon of extra virgin olive oil, then season with ½ teaspoon salt and two twists of black pepper. Toss gently to coat all sprouts evenly and arrange them in a single layer to ensure even roasting.
- Roast Brussels Sprouts: Place the tray in the preheated oven and roast for 20-25 minutes. Roast until the sprouts are tender on the inside but still have a slight bite, and the outside is nicely browned and slightly charred for maximum flavor.
- Prepare Dressing: While the sprouts roast, combine 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon orange juice or lemon juice, 2 teaspoons maple syrup or honey, 2 teaspoons mustard, ½ teaspoon salt, and 2 twists black pepper in a small jar. Close and shake vigorously to combine, or whisk together in a small bowl until emulsified.
- Serve: Transfer the roasted Brussels sprouts to a serving platter. Drizzle the dressing evenly over the sprouts just before serving to add brightness and a touch of sweetness.
- Optional Serving Tip: For an elevated dish, add boiled chestnuts, a drizzle of tahini sauce, pomegranate seeds, and crushed hazelnuts on top for added texture and flavor complexity.
Notes
- Ensure Brussels sprouts are dried thoroughly before roasting to get a crispy finish.
- Roasting times can vary depending on oven calibration; check for slight char and tender bite.
- Use fresh mustard and quality maple syrup or honey for the best flavor in the dressing.
- Optional toppings like pomegranate seeds add lovely color contrast and bursts of flavor.
- This dish pairs well with roasted meats or as part of a vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: Roasted Brussels Sprouts, Brussels Sprouts Recipe, Healthy Side Dish, Vegetarian Side, Easy Roast Vegetables
