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Ingredients
- 2 lb fresh Brussels sprouts, halved lengthwise (about 8 cups)
- 6 Tbsp extra-virgin olive oil, divided
- 1/2 tsp plus 3/8 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 2 Tbsp sherry vinegar or apple cider vinegar
- 1 Tbsp grainy mustard
- 2 Tbsp chopped fresh flat-leaf parsley, divided
Details
Servings 8
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
Preheat oven to 450. Toss together Brussels sprouts, 2 Tbsp oil, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. Transfer to a large rimmed baking sheet lined with aluminum foil. Roast at 450 until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.
Meanwhile, whisk together vinegar, mustard, 1 Tbsp parsley, remaining 3/8 tsp salt, and remaining 1/4 tsp pepper in a large bowl. Add remaining 1/4 cup oil in a slow, steady stream, whisking constantly until emulsified.
Add sprouts to dressing; toss to coat. Transfer to platter; sprinkle with remaining 1 Tbsp parsley.
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