Fresh Brussels sprouts roasted with a bit of olive oil and lightly seasoned with salt and pepper make an outstanding side dish… they really do. In fact, I could probably eat a big bowl of them and call it a meal. But when you want to take your taste buds to the next level, this elegant preparation is absolutely perfect.
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You can prepare Brussels sprouts with Dijon vinaigrette ahead of time and store it tightly sealed in the refrigerator. This chilled side dish makes a great snack, or it can be served with a number of main courses.
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Brussels Sprouts with Dijon Vinaigrette
Ingredients
- 2 cups Brussels sprouts washed, stemmed and sliced lengthwise
- olive oil
- 1 carrot sliced thin (see photo)
- 3-4 scallions sliced in 1/2″ lengths
Dijon:
- 2 tablespoons Dijon mustard
- 2 cloves garlic pressed or minced
- 1 tablespoon grapeseed or olive oil
- 2 teaspoons white wine vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons lemon juice
- salt to taste
- pepper to taste
- 1 tablespoon capers rinsed (optional)
Instructions
- Preheat oven to 400° F. In a bowl, toss cut Brussels sprouts in a small amount of olive oil until lightly coated. Arrange, cut side down in a shallow glass roasting dish, and place in the oven for 15-20 minutes until slightly roasted and still crunchy.
- While the sprouts are roasting, prepare the Dijon Vinaigrette. Mix all Dijon ingredients except for the capers in a small dish with a spoon until sugar is dissolved and a smooth consistency has been reached. Taste, and adjust seasonings as necessary. Stir in capers. Set in the refrigerator.
- Once Brussels sprouts are finished roasting, place them in an uncovered bowl and set them in a cold spot (the freezer works well) for 10-30 minutes, until cooled. Stir carrots and scallions into cooled Brussels sprouts, and finally stir in the Dijon vinaigrette until all vegetables are coated.
- Serve chilled.
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