Ingredients
Units
Scale
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!