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
Units
Scale
- 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
