If you’re looking for a side dish that’s not only healthy but also bursting with flavor, look no further than these Oven Roasted Brussels Sprouts with Mustard and Shallots! With their crispy edges and tangy mustard glaze, these little green gems are sure to steal the spotlight at your dinner table. Perfectly roasted in just 35 minutes, they make for an irresistible addition to any meal. Get ready to impress your guests and elevate your vegetable game—this recipe is a must-try!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 shallot, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease with additional olive oil to prevent sticking.
- Thoroughly wash the Brussels sprouts and pat them completely dry using a clean kitchen towel or paper towels. This ensures they will roast and crisp up properly.
- Trim the stem ends of the Brussels sprouts and slice them in half lengthwise, removing any yellow or discolored outer leaves.
- In a large mixing bowl, whisk together olive oil and Dijon mustard until well combined. The mustard will help the oil adhere to the Brussels sprouts and add a tangy flavor.
- Add the halved Brussels sprouts and sliced shallots to the bowl. Toss thoroughly to coat all pieces evenly with the mustard-oil mixture.
- Season generously with salt and freshly ground black pepper, continuing to toss to distribute the seasoning.
- Spread the Brussels sprouts and shallots in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to roast and caramelize instead of steaming.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- The Brussels sprouts are done when they are golden brown, crispy on the edges, and tender when pierced with a fork.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and serve immediately while hot and crispy.
Tips
- Choose Fresh Brussels Sprouts: Look for bright green, firm Brussels sprouts without any yellowing or blemishes. Freshness is key to achieving that perfect crispy texture.
- Dry Thoroughly: After washing the Brussels sprouts, make sure to dry them completely. Excess moisture can lead to steaming rather than roasting, preventing that desired crispiness.
- Don’t Overcrowd the Pan: Spread the Brussels sprouts and shallots in a single layer on the baking sheet. Overcrowding can trap steam and result in soggy vegetables.
- Experiment with Seasonings: Feel free to add your favorite herbs or spices to the mustard-oil mixture. Garlic powder, paprika, or even a sprinkle of Parmesan cheese can enhance the flavor profile.
- Check for Doneness: Keep an eye on the Brussels sprouts as they roast. They should be golden brown and crispy on the edges. Use a fork to check tenderness—if it pierces easily, they’re ready!
- Serve Immediately: For the best texture, serve the Brussels sprouts right after roasting. They’re at their crispiest when hot out of the oven!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
