Easy Roasted Brussels Sprouts With Honey-Balsamic Vinaigrette

Name: Easy Roasted Brussels Sprouts With Honey-Balsamic Vinaigrette
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 ½ lb Brussels sprouts; 1 tablespoon Dijon mustard; 1 tablespoon Dijon mustard; 1 teaspoon balsamic vinegar; 2 teaspoon honey; 2 tablespoon pine nuts; ¾ c feta cheese; 3 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper

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5

2 reviews

Excellent

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings
4
Course
Side Dish
Cuisine
American

Easy Roasted Brussels Sprouts With Honey-Balsamic Vinaigrette

Knox Blevins

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Ingredients

Servings

1 ½ lb Brussels sprouts
1 tablespoon Dijon mustard whole grain
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
2 teaspoon honey
2 tablespoon pine nuts
¾ c feta cheese crumbled
3 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

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Preheat the oven to 400 F.
Wash Brussels sprouts, remove any outer yellow leaves and cut off brown ends. Season with salt, pepper and olive oil. Roast for 30 to 40 minutes or until vegetables are tender, giving a pan an occasional shake every 10 minutes.
In a separate small baking dish, toast the pine nuts for 2 minutes.
In a medium bowl, whisk together whole grain mustard, Dijon mustard, vinegar and honey.
Remove Brussels sprouts from the oven, transfer into a large serving bowl and drizzle over with the vinaigrette. Top with Feta cheese and sprinkle with pine nuts.
Serve immediately.