Roasted Brussels Sprouts
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
Roasted vegetables
  • 1 – 1.5pounds brussels sprouts
  • 4medium carrotspeeled
  • 1 red bell pepper
  • 2-3tbsp olive oil
  • 2tsp salt
  • 1tsp black pepper
  • 2tbsp olive oilHerbes de Provence flavored
  • 2tbsp white balsamic vinegarSicilian Lemon flavored
  • 1tsp Dijon mustard
  • 1clove garlicminced/pressed
  • 1/2tsp salt
  • 1/4tsp black pepper
  1. Heat oven to 450F.
  2. Slice carrots in half length-wise and cut both carrots and red pepper into 1-inch pieces.
  3. Cut brussels sprouts in half length-wise. Boil halved brussels sprouts in water for 1-2 minutes. Turn off heat for the burner, drain brussels sprouts and add back to the pot. Put pot back on the burner for 30 seconds to help dry off brussels sprouts.
  4. On a large sheet pan, combine carrots, red pepper and brussels sprouts. Drizzle with 2-3 tablespoons of extra virgin olive oil, salt and pepper. Bake for 20-25 minutes until vegetables are tender and browned.
  5. While vegetables are roasting, prepare the vinaigrette.
  6. Combine flavored oil and vinegar, Dijon mustard, garlic (I used a garlic press to mince the clove), salt and pepper.
  7. Whisk ingredients until emulsified and thickened.
  8. When vegetables are cooked, toss with vinaigrette and serve.
Recipe Notes

**Cardinal Rule** If you don’t have access to flavored oil and vinegars, the vinaigrette can be made with equal parts extra virgin olive oil and lemon juice.  You can also add lemon zest to the finished dish to brighten the flavors.

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