Brussels Sprouts with Zippy Honey-Mustard Vinaigrette

Make your taste buds sing with my delicious Roasted Brussels Sprouts with Honey-Mustard Vinaigrette! This simple, versatile vinaigrette is a perfect complement to Sprouts, and will become your new flavor favorite for salads, vegetables, and marinades.

If you had told me as a child that Brussels Sprouts would be one of my favorite vegetables, I’d have laughed you right out of the kitchen! Seriously…tiny little cabbages, cooked to dull grayness? Yuck! Eat them raw? You’ve gotta be nuts. But…here I am, living the dream and eating roasted Brussels Sprouts like popcorn!

Then

Growing up, if it didn’t come from the garden in summer, it came from a can in winter. Frozen veg was unheard of. My mom, bless her heart, always stocked a variety of canned vegetables…I hated them. Well, maybe “hate” is a strong word, but I certainly didn’t like them. They always seemed dull, lifeless, bland…and tasted like a tin can. I couldn’t wait until Dad’s garden was flourishing so we could have fresh vegetables! Don’t get me wrong, Mom did buy fresh vegetables off-season. But, it wasn’t until later years that she discovered steaming instead of boiling the hell out of them.

Brussels Sprouts were not a vegetable we had often. Dad liked every vegetable under the sun; Mom not so much. So when we had them, they were canned gray mushy balls (yup, I know you’re getting a visual with that!). I honestly have no idea how I got so turned on to this poor little veg that not many people like. Lord knows I didn’t have a great introduction to them. But I figured I’d at least try them – no harm, no foul.

Now

They’re considered a “fall harvest” vegetable. In fact, I even grew some one year in my tiny garden. I had no idea they grew on a stalk, all lined up like heads on a bus! Super cool, and super fun to grow. They actually just start coming ready as the first Wisconsin frost hits in October/November. Despite being a “late” vegetable, thankfully they’re available in grocery stores pretty much year-round. I by them by the big-bag-load at my local Costco every time I’m at the store.

The key to good Sprouts, is to get them small – golf ball size or smaller. If they’re much bigger than a golf ball, they tend to get bitter and just don’t have that same sweet, tangy taste. If you’re buying from an open grocery store bin, pick through them and find your small gems. It’ll be worth your time!

I started roasting them a few years ago and haven’t looked back. The easiest, and in my opinion, best way to cook them is to roast them on a sheet pan.

1. Preheat oven to 425°.
2. Wash the sprouts, then cut the stem end off.
3. Slice sprout in half, and place on sheet pan.
4. Drizzle with olive oil.
5. Sprinkle liberally with salt & pepper.
6. Turn each sprout so the cut size is on the pan. If some sprout leaves fall loose onto your sheet pan, leave them…they’ll toast up nice and crispy!
7. Roast for approximately 10 minutes. You want to be able to insert a fork into the sprout, but not overcook them to mush. When they’re overcooked, they’ll start losing their bright green color!

I love to serve them with drizzled browned butter. In fact, I actually got my mom and sisters to love them as much as I do thanks to that browned butter!

Then I started seeing cold shredded Brussels Sprouts salads, topped with all sorts of dressings. I thought that was a bit crazy, but turns out…”raw” shredded sprouts are delicious too. But, it got me thinking…why couldn’t I drizzle heated vinaigrette onto roasted sprouts? So, into my stash of vinaigrettes I went and pulled out this favorite. Friends…it’s delicious!

You know, vinaigrettes aren’t just for cold salads. When I find a keeper like this one, I not only use it on salads and, of course, now on my roasted sprouts, I use it for marinating, too. That’s when you know a recipe is a keeper…so many uses, so little time!