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Brussels Sprouts: A Controversy
Brussels sprouts are, without a doubt, one of the most controversial vegetables out there because – well, are they good? Are they horrible? Why have they divided the vegetable-loving community?
In my opinion, it’s all about how you prepare them, and these crispy roasted brussels sprouts with a creamy balsamic vinaigrette just might be able to turn even the most skeptical veg-heads into fans of this wonderful vegetable.
It’s in the Sauce
Food is usually better when paired with a great sauce. Fact.
These brussels sprouts are actually delicious without accompaniments, but the creamy balsamic vinaigrette that I pair these with takes them to the next level. Basically, the sauce takes them from a vegetable to a true side dish. It’s kind of like serving fries – you can eat them without ketchup or mustard and they’re good, but why not take them from good to great and serve them alongside a condiment? It’s a no-brainer, IMO.
I use my tried and true creamy balsamic vinaigrette dressing recipe and it pairs perfectly with these crispy roasted brussels sprouts. It’s also so easy to make, I usually will make a big batch of it so I have some leftover in my fridge for other veggies and salads.
Why I Love This Recipe From a Health-Perspective
I am very intentional with my ingredients, I like to develop recipes that are both delicious and that will work for me by offering extra nutritional benefits to my body. Brussels sprouts have tons of nutritional benefits so I love using them as an easy vegetable to make when I’m cooking a balanced meal.
Earlier this year, I discovered that my body produces antibodies that attack my thyroid. My doctor highly recommended that I stick to an anti-inflammatory diet because of the correlation between thyroid function and inflammation. I create most recipes, including this breakfast casserole, with anti-inflammatory properties in mind. I’ve noticed that eating as clean as possible has made me feel better, heal faster, and help with my overall cognitive function. I am by no means a doctor or registered dietician, but I did want to share my personal “why” for creating recipes like this one because eating this way really has positively impacted my health, and I figured maybe it could help others, too.
Ingredients:
- Brussels Sprouts
- Salt
- Pepper
- Olive Oil
- Balsamic Vinegar
- Honey or Maple Syrup
- Dijon Mustard
- Parmesan (optional garnish)
How to Make These Crispy Roasted Brussels Sprouts
Preheat your oven to 425 degrees F
Prepare Your Ingredients: Start by cleaning your brussels sprouts, halving them, and adding them to a large bowl.
Season Your Brussels Sprouts: Add olive oil, salt, and pepper to your brussels sprouts and toss them in your bowl until fully coated
Bake Your Brussels Sprouts: Pour your seasoned brussels sprouts onto a parchment-lined baking sheet and place them in the oven for 20-25 minutes, until crispy
Make Your Creamy Balsamic Vinaigrette: While those bake, make your dressing by combining your olive oil, balsamic vinegar, honey, dijon mustard in a jar and mixing until creamy, then add salt and pepper to taste. For this step, I prefer using am immersion blender to make my dressing smooth and creamy
Cool, Dress, and Serve: Once crispy, remove your brussels sprouts from the oven and allow them to cool for a few minutes before adding them to your serving bowl and topping them with your creamy balsamic vinaigrette dressing
Enjoy!
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Crispy Roasted Brussel Sprouts with Creamy Balsamic Vinaigrette
Ingredients
For the Brussels Sprouts:
- 1 lb Brussels sprouts, halved
- 3 tbsp olive oil
- salt (to taste)
- pepper (to taste)
- parmesan (optional garnish)
For the Creamy Balsamic Vinaigrette:
- 1/4 c olive oil
- 2 tbsp balsamic vinegar
- 2 tsp honey or maple syrup
- salt (to taste)
- pepper (to taste)
Instructions
- Preheat your oven to 425 degrees F
- Prepare Your Ingredients: Start by cleaning your brussels sprouts, halving them, and adding them to a large bowl.
- Season Your Brussels Sprouts: Add olive oil, salt, and pepper to your brussels sprouts and toss them in your bowl until fully coated
- Bake Your Brussels Sprouts: Pour your seasoned brussels sprouts onto a parchment-lined baking sheet and place them in the oven for 20-25 minutes, until crispy
- Make Your Creamy Balsamic Vinaigrette: While those bake, make your dressing by combining your olive oil, balsamic vinegar, honey, dijon mustard in a jar and mixing until creamy, then add salt and pepper to taste. For this step, I prefer using am immersion blender to make my dressing smooth and creamy
- Cool, Dress, and Serve: Once crispy, remove your brussels sprouts from the oven and allow them to cool for a few minutes before adding them to your serving bowl and topping them with your creamy balsamic vinaigrette dressing and top with freshly grated parmesan (optional). Enjoy!
For more recipes like this one, follow me on social media at @dinneratallis!