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Zesty Brussels Sprouts

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Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

 
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.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

To make them, you will need: olive oil, Worcestershire sauce, balsamic vinegar, agave, mustard, parsley, and my friend the Brussels sprout.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Start by trimming the bottoms of the Brussels sprouts and peeling off any spotty-looking outer leaves.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Then cut them in half. You could leave them whole if you desire, but they’d take a bit longer to cook.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

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.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Give them a sprinkle of salt to help them crisp up in the oven.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

And add a dash of pepper for good measure.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Toss them around so that they are evenly coated, then spread them out again into a single layer. Pop them into a 400ºF oven.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

While they cook, make the dressing. In a small bowl, combine the olive oil …

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Mustard (you can use Dijon or your favorite kind here) …

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Balsamic vinegar …

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

A touch of agave (or honey or a pinch of sugar) …

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

And the Worcestershire sauce.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Whisk it all together until it is uniform and emulsified and set aside.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

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.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

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.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Gather the cooked, crispy Brussels sprouts in a serving bowl.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Pour the dressing over the top.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

Sprinkle on the herbs.

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

And give it all a nice toss!

 
 
 
Tasty Kitchen Blog: Zesty Brussels Sprouts. Guest post by Georgia Pellegrini, recipe submitted by TK member Sally of Spontaneous Hausfrau.

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!

 
 

Printable Recipe

Zesty Brussels Sprouts

See post on Spontaneous Hausfrau’s site!
4.80 Mitt(s) 10 Rating(s)10 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 5

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Difficulty: Easy

Servings: 4

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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!