Roasted Brussels Sprouts with Dijon Dressing
Roast Brussels sprouts at 220°C until golden, then toss with Dijon and cider vinegar. A five-ingredient side for four, ready in 35 minutes. Give the sprouts room to brown Allow 10 minutes to prep and about 25 minutes to cook four side portions. Use two trays if the sprouts won't fit in a single layer. When should I add the dressing? Add it straight after roasting. The cut sides get a chance to brown on the dry tray and the Dijon keeps its bite. For another cool-weather side, try braised red cabbage with apple.
Ingredients
Ingredients
Step-by-Step Method
Trim and dry the sprouts
Heat a conventional oven to 220°C (425°F). Trim the tough stem ends and pull off loose outer leaves. Wash and dry thoroughly. Halve 500 g of trimmed sprouts lengthways and quarter any especially large ones.
Arrange cut side down
Toss the sprouts with 20 g olive oil and 2 g salt. Spread them out on a large metal baking sheet with the cut sides down.
Roast until golden
Roast on the middle rack for 22–25 minutes, checking from minute 20. Take the sprouts out when the cut sides are deep golden and a knife slides easily into the stem end.
Dress just before serving
Whisk 15 g Dijon mustard with 12 g cider vinegar, then whisk in the remaining 10 g olive oil. Drizzle over the hot sprouts, toss once and serve.
Chef's Tips & Tricks
Allow 10 minutes to prep and about 25 minutes to cook four side portions. Use two trays if the sprouts won't fit in a single layer.