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.
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.