You must be logged in to post a review.
Brussels sprouts are roasted until crisp and soft, then tossed in a tangy and slightly smoky vinaigrette.
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.