Garlic Roasted Brussels Sprouts with Lemon Mustard Parsley Dressing

Roasted Brussels Sprouts Recipe with Lemon Mustard Parsley Dressing on

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

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

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?



Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking. 

Brussels sprouts vary in size! Guide to brussels sprouts sizes | @whiteonrice

Garlic Roasted Brussels Sprouts Recipe with Lemon Mustard Parsley Dressing

Yield: Serves 2-4

Total Time: 1 hour

Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking. This recipe is 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.


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


  1. Preheat oven to 400°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:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 19 comments… read them below or add one }
  1. Jess

    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

  2. Kristen

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

  3. Mike

    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!

  4. Isadora

    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!

  5. Vickie

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

  6. Southernspoonbelle

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

  7. Kelley

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

  8. Bev @ Bev Cooks

    This is all I want in life.

  9. Rachael (Fuji Mama)

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

  10. Mimi

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

  11. Carlinne @Cook with 2 Chicks

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

  12. Gerry @ Foodness Gracious

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

  13. Marta @ What Should I eat for breakfast today

    So simple and so delicious.

  14. Kristin Nicole

    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

  15. Lizthechef

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

  16. Kalyn

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

  17. Tieghan

    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!

  18. Katrina @ Warm Vanilla Sugar

    I love roasted brussels sprouts! Lovely recipe!

  19. Marta Potoczek @LazySundayCooking

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

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