Jennifer Causey
Active Time
10 Mins
Total Time
30 Mins
Yield
Serves 8 (serving size: about 2/3 cup)

Here’s proof that Brussels sprouts can be delicious without bacon. Sherry (or apple cider) vinegar lends complementary sweet-tart notes, and grainy mustard adds peppery tang. High-heat roasting gives the sprouts a little char and the faintest hint of smoky flavor. It’s a quick dish that yields fantastic results.

How to Make It

Step 1

Preheat oven to 450°F. Toss together Brussels sprouts, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to a large rimmed baking sheet lined with aluminum foil. Roast at 450°F until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.

Step 2

Meanwhile, whisk together vinegar, mustard, 1 tablespoon parsley, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add remaining 1/4 cup oil in a slow, steady stream, whisking constantly, until emulsified.

Step 3

Add sprouts to dressing; toss to coat. Transfer to platter; sprinkle with remaining 1 tablespoon parsley.

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