These Zesty Brussels Sprouts from Spontaneous Hausfrau were divine. They were crispy on the outside and the dressing gave them a special sort of tang.
To make them, you will need: olive oil, Worcestershire sauce, balsamic vinegar, agave, mustard, parsley, and my friend the Brussels sprout.
Start by trimming the bottoms of the Brussels sprouts and peeling off any spotty-looking outer leaves.
Then cut them in half. You could leave them whole if you desire, but they’d take a bit longer to cook.
Lay out a sheet tray and line it with foil or parchment. Place the B-sprouts in a single layer and drizzle them with olive oil.
Give them a sprinkle of salt to help them crisp up in the oven.
And add a dash of pepper for good measure.
Toss them around so that they are evenly coated, then spread them out again into a single layer. Pop them into a 400ºF oven.
While they cook, make the dressing. In a small bowl, combine the olive oil …
Mustard (you can use Dijon or your favorite kind here) …
Balsamic vinegar …
A touch of agave (or honey or a pinch of sugar) …
And the Worcestershire sauce.
Whisk it all together until it is uniform and emulsified and set aside.
Check on the Brussels sprouts and give them a toss every so often while they’re in the oven to make sure they cook evenly.
While they finish, coarsely chop some parsley. You can add some other herbs here too if you’d like. I added sage because I was in the mood and I happen to have a lot of it growing right now.
Gather the cooked, crispy Brussels sprouts in a serving bowl.
Pour the dressing over the top.
Sprinkle on the herbs.
And give it all a nice toss!
These were really special. They were warm and crispy, the dressing was sweet, and I wished I had made a triple batch because they were gone in a flash. They are the perfect healthy afternoon snack. Thanks so much to Spontaneous Hausfrau for this wonderful recipe. Check out her website for other great finds!
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Description
Brussels sprouts are roasted until crisp and soft, then tossed in a tangy and slightly smoky vinaigrette.
Ingredients
- 5 Tablespoons Extra Virgin Olive Oil, Divided
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Balsamic Vinegar
- ½ teaspoons Agave Syrup
- 1 teaspoon Worcestershire Sauce
- 1 pound Brussels Sprouts
- 2 Tablespoons Parsley, Chopped
Preparation Instructions
Preheat the oven to 400ºF.
In a small bowl, whisk together 3 tablespoons olive oil, Dijon mustard, balsamic vinegar, agave, and Worcestershire sauce until thickened and creamy. Set aside.
In a large bowl, toss the halved Brussels sprouts with the remaining 2 tablespoons olive oil. Arrange the sprouts in a single layer on a sheet pan and roast 25-30 minutes, stirring occasionally, until browned and crispy. Toss with the reserved vinaigrette and fold in the parsley before serving.
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.
24 Comments
Comments are closed for this recipe.
Bill Seitz on 5.4.2012
You might want to swap cilantro for the parsley.
Other variations
* swap cinammon-sugar instead of the savory sauces
* broil instead of bake for more grill-like flavor
Hilary on 4.16.2012
I made these and they were GREAT!!!!!
DeniseInTX on 4.15.2012
This might actually cause me like Brussels Sprouts.
margie mcpherson on 4.14.2012
i am so glad to find out that other people love brussel sprouts too!! i just love them!!
they are a healthy food also. bs have ingredients in them that helps your immune system. i have been in cancer remission for 3.5 years and i think these have helped me.
you all keep eating those bs!!
mm
Sally on 4.13.2012
I’ve never tasted a single brussel spout… and then I got a whole sackful in my organic veggie basket last week. I searched your site last week looking for a recipe, and when I couldn’t find one, took it as an omen that these were not vegetables to be trusted, if they were indeed not deemed worthy of a Pioneer Woman recipe. But now… now, you bring me a recipe to use… and if you say it is good, then surely it must be so! So i venture on into this unknown world of brussel sprouts… thank you for taking me out of my box!
Joquena on 4.13.2012
I’ve gotten my kids to learn to love cabbage… I wonder if I can get them to like these???
Kathy on 4.13.2012
I really, really, really want to like brussel sprouts. This recipe just might do the trick. Thanks, Ree!
angie pettigrew on 4.13.2012
We love brussel spouts, in fact having them with dinner tonight.
We saute them in a little oil, over low/med heat in olive oil,at the last minute of cooking, add one or two small cloves of sliced garlic, recover, cook some more, then before serving sprinkle with freshly shredded parmasen cheese. mmm..mmm.. good.
Roberta Valella on 4.13.2012
I started a paleo diet and these are perfect for it! I love my brussel sprouts!
Ankit Bagaria on 4.13.2012
Hey I love veggies and had never heard of brussels sprouts. This look amazing. will definitely try it today for lunch. And the way you present your recipe by taking snap of every step is just amazing.
grace on 4.12.2012
I added onions and venison summer sausage when baking and mixed with a helping of whole wheat pasta. Yummy and filling! Love the glaze.
Lynn on 4.11.2012
Just made this recipe tonight! Super yummy!! I added my fresh parsley & sage to the oil mix. Also added some hot sauce to give it a kick. Served over quinoa with some mild mozzarella cheese to top it off.
Susan on 4.11.2012
When I’m at the grocery store, I have to force myself NOT to buy brussels sprouts and get something else instead. I could eat them all the time. This recipe will be bad for me–looks so good that my anti-brussels willpower is bound to fail.
Laurie {Simply Scratch} on 4.11.2012
Ooooh yum! I remember when Sally first posted these… looks so good!
Allyn on 4.11.2012
Yes please! I love brussel sprouts deeply, so I will be trying this asap.
This is my current fav recipe: http://lollingabout.wordpress.com/2012/02/10/foodie-friday-roasted-vegetables/
Terrie on 4.11.2012
I think the only thing missing from this recipe to make it even better is…bacon!
Pauline on 4.11.2012
I just ordered Flower Sprouts from Johnnyseed.com. They are new, a cross between Brussels sprouts and kale. They grow like Brussels sprouts but look like teeny heads of loose leaf lettuce! They come in purple, green and bi-color. Supposed to taste like Red Russian kale. They look interesting. I was thinking of stir-fry, but roasting may be good also.
Linda Sickmon on 4.11.2012
These sound wonderful==a great start to a wonderful salad I recently had. Try adding some crumbeled bacon & dates. YUM!
Heather (Heather's Dish) on 4.11.2012
i’ve been making brussels like this for years…SO good! i just don’t know if i could ever love them any other way
Sandi ~ LoveFromCapeCod~etsy on 4.11.2012
oh boy!
I LOVE brussels sprouts!! (How can you not…… are they not one of the CUTEST veggies you’ve ever seen?) And… this recipe looks absolutely wonderful!! Yum. (Thank you!) The photos just got better and better….and my mouth is now watering….. mmmmmmmmmmmmmmmm. 
Becky in Texas on 4.11.2012
I have a similar recipe that uses pomegranate molasses for a little zip. This looks good too. I’ve always loved brussels sprouts, and I like finding new ways to prepare them. Thanks!
B. in the Know on 4.11.2012
Oh my goodness – I need to make these tonight! They look amazing – especially since it is my favorite food and I always love trying new ways to prepare!
Much love,
B
Travis Cotton on 4.11.2012
I grew up hating these things I guess because they reminded me so much of cabbage which I also hated. Now I love them. Especially grilled and sprinkled with some specialty salt.
The Mrs @ Success Along the Weigh on 4.11.2012
These look great! I’m always looking for new ways to make brussels sprouts which are our new favorite veggie!