Learn how to make the most delicious Roasted Brussel sprouts with honey balsamic and mustard dressing. This gluten-free, vegetarian and paleo-friendly and healthy Brussels sprouts recipe makes for an excellent side dish for any meal but especially for Thanksgiving dinner, Christmas or Sunday roast with the family.
20 medium to large Brussels sprouts, cut in halves and hardened ends removed
14 button mushrooms
2 tablespoons olive oil
1/2 teaspoon salt
For the dressing
6 tablespoons olive oil
3 tablespoons Balsamic vinegar
2 teaspoons honey
1 teaspoon hot mustard (e.g. hot English)
1 garlic clove, minced or diced
Garnish: 5-6 fresh mint leaves, thinly sliced
- Preheat the oven to 200 C / 400 F. Grease a flat baking tray (sheet pan) with a little oil.
- Combine halved Brussels sprouts and mushrooms in a mixing bowl and drizzle with a tablespoon or two of olive oil. Toss through to coat.
- Spread evenly on a baking tray cut side up (make sure it’s a flat tray!) and pop in the oven. Cook for a total of about 25-30 minutes (maybe 35 depending on your oven), until golden brown and crispy. Make sure to take the tray out after 10-15 minute and remove any single Brussels sprouts leaves as they will have browned by now. Keep them in a bowl. Pop the tray back in to keep roasting.
- While the veggies are roasting, mix the dressing and set aside.
- Remove the tray from the oven once cooked. Season the vegetables generously with salt (about 1/2 a teaspoon or a bit more) and transfer to a serving bowl. Pour the dressing over the top (you can do half of it to being with). Top with fresh mint and serve while warm (although they will taste just as amazing once cooled down).
If making a larger batch of this recipe, double the amount of Brussels sprouts and mushrooms and roast on two flat trays, rotating their position in the oven. Don’t try and make MORE vegetables on the same tray as you want to distribute plenty of heat around each piece to get achieve that lovely crispiness. For the dressing, you only to increase the amounts by a third or even quarter rather than double and you should have plenty for twice the vegetables.
Mushrooms can be omitted from this recipe and you go straight Brussels sprouts or add some broccoli or bacon pieces to the mix. To get this recipe closer to the original Porteno dish, feel free to add a cup of warm brown or green lentils instead of mushrooms.