Roasted Brussels Sprouts with Mayo Mustard Dressing
Roasted Brussels sprouts are a healthy and flavorful side dish for any holiday meal. Their perfectly roasted and caramelized exterior will appeal to even the pickiest eaters in your family.
Servings 4 People
Calories 157kcal
Ingredients
For the Brussels Sprouts
- 1 pounds brussels sprouts trimmed ends and cut in half or quarters.
- 1 1/2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 2 cloves garlic minced, chopped or crushed
- kosher salt and ground black pepper to taste
For the Dressing
- ¼ cup mayo I used my homemade mayo recipe.
- 1 tsp yellow mustard
- ½ tsp garlic minced
- 1 tsp apple cider vinegar
- Salt and black pepper
Instructions
- Preheat oven to 400°F.
- In a large bowl, whisk together olive oil, balsamic vinegar, garlic, salt and black pepper. Then add the Brussels sprouts and toss to coat evenly.
- Add the Brussels sprouts, on the prepared sheet pan. Roast in oven for 15 minutes. Than, flip the sprouts and roast for 10 minutes more or until browned.
- While the Brussels sprouts are roasting, make the dressing by combining mayo, yellow mustard, garlic, apple cider vinegar, salt and pepper. Set aside.
- When Brussels sprouts are cooked, toss them with the dressing. Serve warm or at room temperature.
Notes
- Make sure to avoid overcrowding the sheet pan as that'll cause the Brussels sprouts to steam instead of roast.
- There's no need to core the Brussels sprouts when trimming them as the core keeps them together.
- Try to cut the brussels sprouts as evenly as possible so they roast evenly.
- To store: Leftover Brussels sprouts in an airtight container for up to 4 days once they’ve cooled to room temperature.
- To reheat: Reheat leftover Brussels sprouts in the oven so they stay crispy.
Nutrition
Serving: 1/4 | Calories: 157kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Cholesterol: 6mg | Sodium: 1472mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g