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Roasted Brussels Sprouts with Cilantro Vinaigrette


  • Author: Lisa @ My Studio Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Scale

Ingredients

  • 1 pound brussels sprouts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • freshly ground pepper
  • 2 cloves garlic, minced
  • Juice from 1 lemon
  • 1/2 teaspoon honey
  • 1 tablespoon rice vinegar
  • 1/4 cup olive oil
  • 1/4 cup cilantro leaves, chopped finely.
  • Salt and pepper to taste
  • 1/4 cup Pomegranate seeds (optional)
  • T1/4 cup toasted pecans (optional)

Instructions

  1. Preheat oven to 400º.
  2. Wash brussels sprouts, Trim bottom slightly then cut in half through the root.
  3. Place all sprouts into a bowl, add olive oil, salt an pepper.
  4. Place on a baking sheet lined with foil or parchment paper. Place all flat sides of sprouts down for better browning. Cook for 20-25 minutes, until crispy and browned.

Vinaigrette

  1. Place garlic, lemon, honey and rice vinegar into a small bowl and whisk together.
  2. Add olive oil and stir to combine then add cilantro. Salt and pepper to taste.
  3. Pour vinaigrette over brussels sprouts and gently mix.

Notes

Serve with brown rice, quinoa or other grain and garnish with pomegranate seeds and/or toasted pecans.

  • Category: Vegetable
  • Method: Oven
  • Cuisine: Healthy

Keywords: Brussels sprouts, cilantro vinaigrette, side dish

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SEASONAL FARMERS MARKET RECIPES


Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

VIEW ALL SEASONAL RECIPES ➞


 

 

 

 

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