Mustard Roasted Brussels Sprouts with Capers
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Tossing Brussels sprouts in a quick vinaigrette before roasting them in the oven is a great way to add flavor to this side dish recipe.
I saw some gorgeous brussels sprouts at the market today, so I decided to come up with a way to cook them to go with the shrimp that I made tonight.
I basically made a flavored vinaigrette and tossed them in it, roasted them, stirred in some capers, and then roasted them a little more. They turned out spectacularly!
This was super easy and really burst with flavor. The tanginess from the mustard, vinegar and capers was bright and wonderful.
And I love those little bits where the brussels sprouts get a little dark and crispy. I’ll definitely be making these beauties again. Yum!
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Mustard Roasted Brussels Sprouts with Capers
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Tossing Brussels sprouts in a quick vinaigrette before roasting them in the oven is a great way to add flavor to this side dish recipe.
Ingredients
- 1 1/2 pounds brussels sprouts
- 1/3 cup olive oil
- 1 tablespoon coarse ground mustard
- 1 tablespoon white wine vinegar
- kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon nonpareil capers, drained
Instructions
- Preheat your oven to 375°F.
- In the bottom of a large bowl, whisk together the oil, mustard, vinegar, salt, and pepper.
- Trim root ends off of the brussels sprouts, remove the outermost leaves, and cut in half lengthwise. Toss the brussels sprouts into the bowl with the vinaigrette and stir well to combine. Pour the coated brussels sprouts onto a baking sheet in a single layer and roast for 15 minutes.
- Remove the pan from the oven, stir the sprouts around, and spread them back out into a single layer.
- Sprinkle the capers over top and return to the oven to roast for another 10 minutes. Serve warm.
Nutrition
- Serving Size:
- Calories: 158
- Sugar: 2.5 g
- Sodium: 230.6 mg
- Fat: 12.3 g
- Saturated Fat: 1.7 g
- Carbohydrates: 10.3 g
- Fiber: 4.4 g
- Protein: 3.9 g
- Cholesterol: 0 mg
Keywords: roasted veggies, brussels sprouts, vinaigrette
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Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
3 Comments
Karen (Back Road Journal)
I love brussels sprouts and prepare them often. Your recipe sounds terrific…I can’t wait to try your version.
Joanne
I love brussels and mustard together but the capers take them to a whole new level!
Ashley
Yeah, I dunno what made me want to throw capers in there, but I was afraid they’d burn if I left them in the whole time. 10 minutes seemed to be perfect!