Roasted Brussels Sprouts with Honey Shallot Vinaigrette Recipe

Roasted Brussels Sprouts with Honey Shallot Vinaigrette

I’ve got another great side dish recipe for you today! Simple oven roasted brussels sprouts are dressed up with a delicious, slightly sweet, slightly tangy Honey Shallot Vinaigrette. The vinaigrette was so easy to whip up & actually ended up being more than I needed for the sprouts I roasted for just the two of us so I stored the extra in the fridge & used it the next day on a simple salad for lunch.

And if you don’t feel like turning on the oven to roast the brussels sprouts, you could always grill them up & then toss them with the dressing & I think it would be absolutely delicious!!

Roasted Brussels Sprouts with Honey Shallot Vinaigrette

 

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Ingredients

  • 1 package (12 ounces) frozen brussels sprouts, thawed
  • 1 medium shallot, thinly sliced
  • 1 tablespoon dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 1 cup olive oil + 2 tablespoons
  • water as needed
  • salt & pepper to season

Instructions

  1. Preheat your oven to 400 degrees. Mix the sprouts and 1 tablespoon olive in a small bowl. Season with salt & pepper. Lay the brussels sprouts out on a baking sheet in a single layer. Roast them for 25-35 minutes, or until deep brown & crispy on the outside but tender on the inside.
  2. While the sprouts are roasting, heat one tablespoon olive oil over medium heat. Saute the shallots until caramelized.
  3. In a blender combine the cooked shallots, dijon mustard, honey & vinegar. Blend until combined. Slowly drizzle in the olive oil as you blend. As the vinaigrette thickens, add small amounts of water to adjust the consistency. Season with salt & pepper.
  4. Once the brussels sprouts are done roasting, toss with with as much or as little of the vinaigrette per your taste preference. Keep in remaining dressing in a container in the fridge.

 

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