Roasted Brussel Sprouts with Mustard Dressing

 

Ingredients

Ingredient Checklist

• 2 pounds fresh Brussels sprouts, halved lengthwise (about 8 cups)
• 6 tablespoons extra-virgin olive oil, divided
• ½ teaspoon plus 3/8 tsp. kosher salt, divided
• ¾ teaspoon black pepper, divided
• 2 tablespoons sherry vinegar or apple cider vinegar
• 1 tablespoon grainy mustard
• 2 tablespoons chopped fresh flat-leaf parsley, divided

Directions

Instructions Checklist

• 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.