Roasted Brussels Sprouts With Sherry Vinaigrette Recipe

I’ve unlocked the secret to turning Brussels sprouts from a sidekick to the star of your dinner table, and trust me, there’s no going back once you’ve tasted this magic. Grab your pan, and let’s dive into crispy, golden perfection with a zesty sherry vinaigrette twist!

These Roasted Brussels Sprouts with Sherry Vinaigrette are simplicity and flavor. The sprouts are brushed with olive oil, seasoned with salt and pepper, and roasted until crispy.

They are served with a tangy, wine-vinegar vinaigrette in which sherry vinegar and Dijon mustard take center stage. A hint of honey rounds out the flavor, making it a well-balanced dish.

(One could also use balsamic or red-wine vinegar if sherry isn’t available; either would be fine.) The assembly of the dish is—Surprise!—nutrient-dense. It provides lots of healthy fiber and breadth of vitamins.

All those ingredients add up to a decoction of really good fats. So dig in.

Roasted Brussels Sprouts With Sherry Vinaigrette Recipe Ingredients

• Brussels sprouts: High in fiber, vitamins C, K; supports heart health.
• Olive oil: Rich in healthy fats, antioxidants; enhances flavor and texture.
• Sherry vinegar: Adds tangy, complex flavor; low in calories, digestive aid.
• Dijon mustard: Provides a creamy, spicy kick; contains antioxidants.
• Honey: Natural sweetener, adds mild sweetness; contains vitamins, minerals.

Roasted Brussels Sprouts With Sherry Vinaigrette Recipe Ingredient Quantities

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey
• 1/4 cup olive oil (for vinaigrette)
• 1/4 cup toasted almonds, chopped (optional)
• 1 tablespoon fresh parsley, chopped (optional)

How to Make this Roasted Brussels Sprouts With Sherry Vinaigrette Recipe

1. Set your oven to 400°F (200°C) to preheat.

2. In a big bowl, mix the trimmed and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper until they’re all covered and happy. If you want to get even fancier, toss the sprouts with a little bit of what Julia Child, in her classic cooking show, lauded as “the divine trio” (in place of salt and pepper): garlic, shallots, and onions.

3. Arrange the Brussels sprouts in a single layer on a baking sheet.

4. Preheat the oven and roast for 20-25 minutes, or until golden brown and tender, stirring halfway through.

5. As the Brussels sprouts roast, get the vinaigrette ready. In a small bowl, whisk the sherry vinegar, Dijon mustard, minced garlic, and honey into a smooth consistency.

6. Slowly incorporate the olive oil, 1/4 cup at a time, frontal lobe to the vinaigrette until it is all merged and mixed together.

7. When the Brussels sprouts are finished, move them to a bowl for serving.

8. Combine the roasted Brussels sprouts with the sherry vinaigrette. Toss to mix. Serve.

9. If you are using almonds and parsley, sprinkle them over the Brussels sprouts before serving.

10. Presently and delightfully dine upon your Brussels sprouts roasted with a sherry vinaigrette.

Roasted Brussels Sprouts With Sherry Vinaigrette Recipe Equipment Needed

1. Oven
2. Large mixing bowl
3. Small mixing bowl
4. Baking sheet
5. Whisk
6. Measuring spoons
7. Measuring cups
8. Knife
9. Cutting board
10. Mixing spoon or spatula

FAQ

• Can I use a different type of vinegar instead of sherry vinegar?If sherry vinegar is unavailable, you may use red wine vinegar or apple cider vinegar as a substitute.
• How do I ensure my Brussels sprouts are crispy?Ensure they are spaced out in one layer on the baking sheet. Do not overcrowd them. Even roasting and crisping result from this method.
• What temperature should I roast the Brussels sprouts at?For optimal caramelization, preheat the oven to 400°F (200°C), and then roast the Brussels sprouts.
• How long should I roast the Brussels sprouts?Usually, it is enough to roast for 20 to 25 minutes, or until the Brussels sprouts are tender and nicely browned on the edges.
• Can this dish be made ahead of time?Indeed, the Brussels sprouts can be roasted ahead of time, and the vinaigrette can be prepared separately. They should be combined just prior to serving for the best results.
• Are there any other add-ins that work well with this recipe?Indeed, besides using almonds and parsley, you might also consider infusing extra flavor by adding crumbled bacon or grated Parmesan.

Roasted Brussels Sprouts With Sherry Vinaigrette Recipe Substitutions and Variations

Brussels sprouts: Use broccoli or asparagus instead for a similar dish of roasted vegetables.
Red wine vinegar or apple cider vinegar can serve as alternatives to sherry vinegar.
Whole grain mustard or yellow mustard can be used as an alternative to Dijon mustard. You will get a different flavor, but if your recipe calls for Dijon and you’re out, it’s an acceptable substitute.
Replace honey with maple syrup or agave nectar for a different kind of sweetness.
Almonds that have been toasted: Use walnuts, pecans, or sunflower seeds that have been toasted as a crunchy substitute.

Pro Tips

1. For extra caramelization, place the Brussels sprouts cut-side down on the baking sheet. This will enhance their natural sweetness and provide a better texture contrast.

2. If you have some time, let the Brussels sprouts sit in the olive oil and seasoning mixture for 10-15 minutes before roasting. This will allow the flavors to penetrate more deeply.

3. Add a pinch of red pepper flakes to the vinaigrette for a mild spicy kick, enhancing the overall flavor profile of the dish.

4. Toast the almonds yourself rather than buying pre-toasted. Toasting them for a few minutes in a dry pan over medium heat will deepen their flavor and aroma.

5. For a touch of umami, consider adding a sprinkle of finely grated Parmesan cheese to the Brussels sprouts before they finish roasting.