Roasted Brussels Sprouts with Lemon Mustard Parsley Dressing

by on November 21, 2013

Roasted Brussels Sprouts Recipe with Lemon Mustard Parsley Dressing on WhiteOnRiceCouple.com

Update: Click here for more fabulous Brussels Sprouts Recipes.

Now everyone, don’t bum-rush to the kitchen all at once now because I know you’re super excited about another brussels sprouts recipe. Or at least I’m hoping you’re as hungry and excited as I am. And if you’re not, you’re probably one of the brussels sprouts haters that can’t stand to re-live those terrible toddler moments when your parents force-fed you boiled brussels sprouts. Am I right? or am I right?

Because of all you brussels-sprouts-haters, I’ve made it a life long mission to keep developing different versions in the hopes that one of these recipes will turn you over to the loving side. Or at least that is my hope. A girl can only dream of a brussels-sprouts-loving world.

Roasted Brussels Sprouts Recipe with Lemon Mustard Parsley Dressing on WhiteOnRiceCouple.com

I was hungry for a vegetarian lunch a few weeks ago and after a few salads, I was hoping to really bite into something flavorful, or at least chow down on a big bowl of roasted-something. The only thing that made sense and which I had all the ingredients for in the garden and on-hand were, you guessed it, brussels sprouts. Gosh, I’m so predictable sometimes.

Rather than dress it up with my simple balsamic vinegar or fish sauce, I was craving for something a little more tangy, zingy, fresh, herby and citrusy.

Roasted Brussels Sprouts Recipe with Lemon Mustard Parsley Dressing on WhiteOnRiceCouple.com

All those adjectives brought these ingredients to mind: Bright flavors of lemon zest and juice, tangy-roasted, balsamic vinegar, zingy mustard and herbaceous parsley. Perfect.

Lunch was served. And literally, these roasted brussels sprouts were our full, delicious lunch. The wonderful flavors of the lemon mustard parley dressing could not have been more satisfying and best of all, the dressing is now a favorite for an everyday salad.

So, did I succeed on this recipe? Will you now head on over to the brussels-sprouts-loving side?

Enjoy,

diane

Roasted Brussels Sprouts Recipe with Lemon Mustard Parsley Dressing

Yield: Serves 2-4

Total Time: 1 hour

Another favorite way to serve up brussels sprouts. First roasted up with a quick marinade, then tossed with an herbed lemon mustard dressing before serving.

Ingredients:

Roasting Brussels Sprouts Ingredients:

  • about 1 1/2 pounds brussels sprouts
  • 3 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 cloves of garlic, minced or crushed
  • kosher salt or sea salt, to taste
  • fresh cracked black pepper, to taste

Dressing Ingredients

  • 2 Tablespoons olive oil
  • zest of 1 medium lemon
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon brown sugar
  • 1/4 cup minced italian or flat leaf parsley
  • additional salt and pepper to taste

Directions:

  1. Preheat oven to roast at 375°F. Lightly oil a sheet pan.
  2. Peel the outer, bruised layers of the brussels sprouts off.  Trim the ends, then cut brussels sprouts in half or quarters (for small brussels sprouts, cut them in half, and for large brussels sprouts,  quarter them for more even cooking).
  3. In a large bowl, whisk together the roasting marinade ingredients: olive oil, balsamic vinegar, garlic, salt and black pepper. Then add the brussels sprouts and toss to coat evenly.
  4. Spread the brussels sprouts, cut side down, on the prepared sheet pan. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for 10-15 minutes more or until browned.
  5. While the brussels sprouts are roasting, make the dressing: Combine the olive oil, lemon zest, lemon juice, dijon mustard, brown sugar and parsley. Set aside.
  6. When brussels sprouts are cooked, toss them with the dressing and season with additional salt and pepper to taste. Serve warm or at room temperature.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



{ 19 comments… read them below or add one }

1 Marta Potoczek @LazySundayCooking November 21, 2013 at 2:55 am

Mmm, that sounds lovely! I love lemon photos so I’m drooling over yours now :)

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2 Katrina @ Warm Vanilla Sugar November 21, 2013 at 4:19 am

I love roasted brussels sprouts! Lovely recipe!

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3 Tieghan November 21, 2013 at 5:35 am

That mustard dressing on the roasted sprouts Sounds so good. Brussels Sprouts are honestly my favorite green veg this time of year and I love to roast them. Perfect Thanksgiving recipe!

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4 Kalyn November 21, 2013 at 7:30 am

Love, love, love! (Both you guys and the brussels sprouts recipes!)

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5 Lizthechef November 21, 2013 at 8:00 am

Making this as a “side” for Saturday night’s dinner party with short ribs – yum! Happy Thanksgiving to you both. X0

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6 Kristin Nicole November 21, 2013 at 8:59 am

You nailed my fiance on the head with this one…. He just does not like brussels sprouts and I am always trying to convince hi m on how good they are. I think I am going to have to try this recipe and get inspiration on trying new recipes that he will have to try… He may either love me more at the end of the day or hate me for it haha

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7 Marta @ What Should I eat for breakfast today November 21, 2013 at 9:07 am

So simple and so delicious.

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8 Gerry @ Foodness Gracious November 21, 2013 at 1:55 pm

You can neverrrrr have enough brussels sprout recipes in my opinion. We just had them last night and the kids mowed them down :)

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9 Carlinne @Cook with 2 Chicks November 23, 2013 at 5:20 am

Love love LOVE roasted brussels sprouts. I can’t wait to try these. I made your teriyaki glazed brussels sprouts; they were delicious.

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10 Mimi November 23, 2013 at 5:27 am

I lOVE Brussels sprouts. And this recipe is divine. Love the addition of the lemon zest!

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11 Rachael (Fuji Mama) November 24, 2013 at 10:56 pm

I ADORE Brussels sprouts and always love seeing new recipes! The dressing on this one sounds absolutely divine.

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12 Bev @ Bev Cooks November 26, 2013 at 6:37 am

This is all I want in life.

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13 Kelley November 28, 2013 at 1:54 pm

This is the best brussels sprouts recipe ever! I am making them again for Thanksgiving dinner.

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14 Southernspoonbelle November 30, 2013 at 10:47 pm

Made these for Thanksgiving and they were a highlight of the meal for everyone, thank you!

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15 Vickie January 1, 2014 at 6:19 pm

This recipe is amazing! New Years Day dinner….such a wonderful side dish…easily the star of the show!!! Thank you!

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16 Isadora January 14, 2014 at 10:32 am

I just discovered your page and I am in heaven! I am a brussel sprout lover and am so excited that you guys have a whole section devoted just to brussel sprouts! I will be trying this recipe and I will be back for more!

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17 Mike February 2, 2014 at 5:59 am

We were just about ready to give up on brussel sprouts. We had one last bunch of them in the fridge and this was the last ditch effort to see if we would ever get another bunch. I made them for a Sat evening dinner and had to modify the recipe a bit because of time. I sliced them and prepared them in a wok with oil, basalmic vinegar, lemon juice, salt, pepper, brown sugar, mustard, garlic powder all together in the wok. I accidentally used a lot more brown sugar than what the recipe calls for…probably 3 or 4 times more. What came out of the pan was a very easy to eat dish. Thanks for the inspiration!

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18 Kristen February 13, 2014 at 11:54 am

I had these tonight. SO good!
A new regular recipe for me, I think.

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19 Jess July 28, 2014 at 7:42 pm

Hi! This looks beautiful. I’ve always been a fan of brussys, I actually like them boiled up in a big bowl with some salt, maybe some gravy. My teenage years were spent living on that! My Mum and others all thought it was a bit weird haha. Bought a beautiful bag of them today so might make this tonight, if I do I will link it back to your blog for the recipe. Thanks for the inspiration xx

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