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.
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.
Brussels Sprouts with Dijon Vinaigrette
- 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
- 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)
- 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.