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.
Servings: 6
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!