The Pioneer Woman Tasty Kitchen
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Zesty Brussels Sprouts

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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Level: Easy

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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

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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10 Reviews

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AngelK on 5.15.2012

This was so delicious! I love it!

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goliadyaya on 4.19.2012

My memories of sprouts were not pleasant…(cooked to mush on top of the stove). I LOVED this recipe and now I LOVE sprouts. I did increase the agave to 1 tsp. Great recipe!

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esthera on 4.18.2012

Great recipe! I actually got my husband to eat brussels sprouts AND enjoy them! Thanks. :)

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Sarah Owens on 4.16.2012

These were wonderful! I have a large family, and turned it into a meal by combining them with pasta and chicken. I had 2 lbs of sprouts, so I tripled the sauce and combined everything together in a big bowl. We will definitely be making this again soon.

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debbieo on 4.13.2012

I made this last night since I had some brussel sprouts from my CSA basket. This was wonderful. I would buy brussel sprouts on purpose to make this!

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