Roasted Brussels Sprouts with Mustard Vinaigrette

Preheat the oven to 450 degrees. Prepare a pot of salted boiling water. Prepare an ice bath.

Slice all of the Brussels sprouts in half. Working in two batches, add the Brussels sprouts to the boiling water and let them simmer for about 2 minutes. Pull the Brussels sprouts out with a strainer and plunge them into the ice water. Repeat with the remaining Brussels sprouts.

Drain the cooled sprouts in a colander and let sit.

Prepare a sheet pan with two sheets of tin foil. Spread the Brussels sprouts out over the tin foil. Blot dry with a cloth or paper towel.

Make the vinaigrette by adding all of the ingredients to a mason jar or tupperware. Shake to combine.

Drizzle the vinaigrette over the Brussels sprouts, and then toss them to coat. Sprinkle them with salt. Spread some good parmesan over the top of the Brussels Sprouts and add mustard seeds for flavor.

Roast the Brussels sprouts for about 8-10 minutes on the top rack of the oven, or until they are just cooked through and starting to brown. Take out and grate a little additional cheese over the top and adjust the flavor with salt if needed.