High-heat roasting gives the sprouts a little char and the faintest hint of smoky flavor.
This quick heart-healthy dish yields fantastic flavorful results.
2 pounds fresh Brussels sprouts, halved lengthwise (about 8 cups)
6 tablespoons extra-virgin olive oil, divided
½ teaspoon plus ½ tsp. kosher salt, divided
¾ teaspoon black pepper, divided
2 tablespoons sherry vinegar or apple cider vinegar
1 tablespoon grainy mustard
½ teaspoon honey or sugar
2 tablespoons chopped fresh flat-leaf parsley, divided
Preheat oven to 400°F.
Toss together Brussels sprouts, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl.
Transfer to a large rimmed baking sheet lined with aluminum foil. Roast at 450°F until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.
Dressing: Meanwhile, in the same large bowl, whisk together vinegar, mustard, honey or sugar, 1 tablespoon parsley, remaining 3/8 teaspoon salt, and remaining ¼ teaspoon pepper in a large bowl. Add remaining ¼ cup oil in a slow, steady stream, whisking constantly, until emulsified.
Add sprouts to dressing; toss to coat. Transfer to platter; sprinkle with remaining 1tablespoon parsley.
Refrigerate leftover for up to 4 days.
Nutrition Facts per 2/3 cup serving: 150 Calories, 11g Total Fat, (2g Saturated fat) 4g Protein, 11g Carbohydrate, 4g dietary Fiber 4g (3g Sugars) 1g Added sugars, 245mg Sodium.