Balsamic Roasted Brussel Sprouts with Lemon Vinaigrette Recipe
Even those who are leery about brussel sprouts will enjoy this dish. Roasting the brussel sprouts in the oven with balsamic imparts a sweetness and also helps caramelize the sprouts some. The roasted sprouts are then coated with a lemon vinaigrette to complement the sweet and savory flavors.
1 1/2 pounds of Brussel Sprouts, halved lengthwise
3 tablespoons Cold-pressed Virgin Olive Oil
2 tablespoons balsamic vinegar
unrefined sea salt
2 teaspoons whole-grain mustard
2 teaspoons freshly squeezed lemon juice
pinch of unrefined sea salt
1 tablespoon Cold-pressed Virgin Olive Oil
Preheat oven to 375 degrees. Cut the brussel sprouts lengthwise and discard any tough outer leaves or tough stems.
Place halved brussel sprouts in a 13x9 glass casserole dish. Drizzle over balsamic and the 3 tablespoons of olive oil. Sprinkle with salt. Toss to coat.
Roast for about 35 minutes, stirring occasionally, or until slightly caramelized.
While the sprouts are roasting, whisk together the lemon juice, mustard and salt. Slowly drizzle in olive oil while whisking to create the vinaigrette.
Remove the sprouts from the oven. Drizzle over vinaigrette. Toss to coat.