Crispy Parmesan Vinaigrette Brussels Sprouts
Brussels Sprouts are tossed in a lemony, parmesan-garlic vinaigrette, and oven roasted until crispy. These are a great side dish year round – perfect for sharing at your next holiday spread, or back yard barbecue.
Not My Mama’s Steamed Sprouts
When I was a kid my mom was wonderful about preparing fresh vegetables. I grew up so blessed eating farmers’ market produce on the regular. But Brussels Sprouts were not a favorite of mine. My mom tended to steam them and serve them as-is. As a result, I grew up believing Brussels Sprouts were awful and tasted like feet. And smelled like feet, too! Ha! Sorry mom.
Crispy Parmesan Vinaigrette Brussels Sprouts are not the steamed “baby cabbages” my mom served as a child. These are flavorful and tasty and the perfect side dish to your next meal. The sprouts are roasted and then tossed in a vinaigrette comprised of Dijon Mustard, Garlic, Lemon Juice, Freshly shredded parmesan cheese and good olive oil. Sophisticated and packed with a punch, you will devour these Brussels Sprouts!
The Mighty Brussels Sprouts
One cup of Brussels Sprouts contains 4 g of plant based protein and 11 g of carbohydrates. This vegetable provides a mighty source of these important macronutrients that give you energy.
In looking at some Micronutrients in Brussels Sprouts:
Vitamin K – linked to heart health, and helps with blood clotting.
B Vitamins – Vitamin B6, Thaimine and Folate – necessary for cellular energy production.
Do Not Line Pan with Parchment
Please note, that I have trialed this recipe baking the Brussels Sprouts on a baking sheet, one lined with foil, and again lined with parchment. The sheet lined with parchment turned up soggy Brussels Sprouts. So when preparing this dish, bake on foil or on a naked baking sheet. Do Not Line the Pan with Parchment!
Enjoy! And if you like the recipe, please share on Pinterest, or snap a photo of your creation and tag me on Twitter, or Instagram!
Crispy Parmesan Vinaigrette Brussels Sprouts
Equipment
- 1 Baking Sheet
Ingredients
- 1½ lb Brussels Sprouts washed and dried
- 2 tsp Dijon Mustard
- 2 tbsp Red Wine Vinaigrette
- 1 tbsp Minced Garlic
- ½ Lemon, juiced (about 1 tbsp)
- ¼ Cup Extra Virgin Olive Oil plus more for drizzling
- ¼ Cup Parmesan Cheese, freshly shredded
- ¼ tsp Kosher Salt plus more for sprinkling
- ¼ tsp Freshly Ground Black Pepper plus more for sprinkling
Instructions
- Line a baking sheet with foil for easier cleanup and preheat oven to 425℉.
- Trim the ends of the Brussels Sprouts. Place Brussels Sprouts on baking sheet and drizzle with Extra Virgin Olive Oil and a pinch of salt and pepper. Toss with fingers to coat. Roast for 20 minutes.
- While Brussels Sprouts are roasting, prepare the vinaigrette. Combine in a small mixing bowl the Dijon Mustard, Red Wine Vinegar, Minced Garlic, Lemon Juice, ¼ Cup Olive Oil, Freshly Grated cheese and ¼ tsp each of salt and pepper. Whisk to combine. Dressing will be thick.
- After the Brussels Sprouts have roasted for 20 minutes, remove from the oven and spoon vinaigrette over the vegetables, reserving 1 tbsp of the dressing for later use.
- Return the Sprouts to the oven for an additional 10 minutes of roasting.
- Remove from the oven and toss with the remaining tablespoon of reserved vinaigrette before serving. Enjoy!
