Description
Delicious roasted Brussels sprouts featuring a crispy exterior and tender interior, perfect as a side dish or main attraction.
Ingredients
- 1 pound Brussels sprouts, halved
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 2 tablespoons extra virgin olive oil (for dressing)
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange juice (or lemon juice)
- 2 teaspoons maple syrup (or honey)
- 2 teaspoons mustard
- ½ teaspoon salt (for dressing)
- 2 twists black pepper (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Optionally, line a baking sheet with parchment paper.
- Trim the woody stem of the Brussels sprouts and remove any brown outer leaves. Rinse them gently and pat dry.
- Cut the sprouts in half lengthwise and transfer them onto your baking tray.
- Toss the halved Brussels sprouts with ½ tablespoon of extra virgin olive oil, ½ teaspoon salt, and two twists of pepper. Arrange them in a single layer for even roasting.
- Roast the sprouts for 20-25 minutes, or until they are slightly charred and browned on the outside yet tender with a satisfying bite on the inside.
- While the sprouts roast, prepare the dressing. In a small jar, combine 2 tablespoons of extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon orange juice or lemon juice, 2 teaspoons maple syrup, 2 teaspoons mustard, ½ teaspoon salt, and two twists of black pepper.
- Close the jar tightly and shake well to mix. You can also whisk the ingredients in a bowl if you prefer that method.
- Once the Brussels sprouts are done, transfer them to a serving platter and drizzle the dressing over the top.
Notes
For additional flavor, consider adding spices like garlic powder, or even a pinch of red pepper flakes. Broiling the sprouts in the last few minutes can enhance caramelization.
