Getting ready to make my now traditional Brussel Sprouts for our Thanksgiving gathering.
Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette sounds real fancy but real easy to make and super delicious (and Vegetarian) Recipe after the jump.
What are you making today (or did you make last night)? or as Ray suggested in his diary, what are you thankful for? This is your Thanksgiving Open Thread.
Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette
Original Publish here at Food52.comFor the Brussels sprouts
- 1.5 pounds Brussels sprouts
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Balsamic vinegar
- Salt and freshly ground pepper
- Parmesan cheese (optional)
For the vinaigrette-
- 2 teaspoons Dijon mustard
- 2 teaspoons Lemon juice
- Salt and freshly ground pepper
- 5 cups Extra-virgin olive oil
- Preheat oven to 375 degrees. Cut the stems off each Brussels sprout and halve lengthwise. Discard any tough outer leaves and place in a bowl.
- Add the olive oil, balsamic vinegar, and a good sprinkling of salt and pepper. Toss together with your hands until the Brussels sprouts are evenly coated, then spread on a baking sheet. Roast for 35 minutes, tossing occasionally, or until the Brussels sprouts are caramelized and golden brown.
- While the Brussels sprouts roast, make the dressing. In a small bowl, combine the mustard, lemon juice, salt and freshly ground black pepper. Gradually whisk in olive oil.
- Toss the Brussels sprouts in a medium bowl with 3 tablespoons of the dressing; save the remaining dressing for another use. Scatter with shards of Parmesan cheese (if using). Serve warm or at room temperature.