Roasted Brussel Sprouts with Dressing. Transfer to a large rimmed baking sheet lined with aluminum foil. Trim the ends, then cut brussels sprouts in half or quarters (for small brussels sprouts, cut them in half, and for large brussels sprouts, quarter them for more even cooking). In a large bowl, whisk together the roasting marinade ingredients: olive oil, balsamic vinegar, garlic, salt and black pepper.

This recipe is Dairy Free , Gluten Free with main ingredient Pork How to roast Brussels sprouts. Follow these steps for Brussels sprouts with a roasted caramelized exterior and a soft interior. The complete Brussel sprout recipe is at the bottom of this post. You can have Roasted Brussel Sprouts with Dressing using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roasted Brussel Sprouts with Dressing

1. Prepare 1 of Brussel Sprouts.
2. It's 1 of Olive Oil.
3. You need 3 of garlic cloves.
4. Prepare of Dipping Sauce/Dressing.
5. It's 1 tbsp of mayonnaise.
6. It's 1 tbsp of Mustard (I use brown).
7. It's 1 tbsp of soy sauce.
8. Prepare 1/2 tsp of chili oil (or chili sauce).

Make the olive oil and balsamic vinegar sauce that will coat the Brussels sprouts; Toss the Brussels sprout in the sauce to combine well In a small mixing bowl, whisk the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves.

Roasted Brussel Sprouts with Dressing step by step

1. Preheat oven to 425°. If you are making something else at the same time, temp can be a bit up or down from this..
2. Wash and cut brussel sprouts in half (unless sprouts are tiny, in which case, leave whole. Likewise, if giant, cut in fourths). Lay out on baking sheet..
3. Mince or press garlic, sprinkle over sprouts..
4. Pour olive oil over sprouts and mix up (I use my hands, but a spoon works too) until all Brussel sprouts and garlic are coated in oil..
5. Bake for 10-20 minutes. Time depends on your sprouts and how cooked you like them. I like then with some crispy black leaves here and there. Check often and stir around with spoon until they look delicious..
6. To make sauce: mix all ingredients and set aside..
7. Serve with sauce on side or drizzled on top..

Cooking Brussels sprouts so they're tender but still firm is half the battle; the other half is adding in some perky flavors like this fresh dill and Italian dressing marinade. Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to. Line a baking sheet with heavy-duty aluminum foil. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown.