I know what you’re thinking: “My kids will never eat Brussels sprouts.” But these aren’t your granny’s sprouts, boiled within an inch of their life. No, no, no. These babies are delicious, and with just enough sweetness to convert some of the sprout haters among us. A quick roast at a high temperature in the oven, followed by tossing in a slightly sweet red wine vinaigrette make these a tasty and easy side dish for a weeknight, and at significantly less that the $10 a pound the local grocery store charges for pre-roasted sprouts. I’ll confess, I didn’t have my first Brussels sprout until just a few years ago, and now, I can’t get enough. This recipe is a healthier riff on the version served at one of my favorite restaurants. Give them a try!
Mediterranean Roasted Brussels Sprouts
- 2 pounds Brussels sprouts
- 1 tablespoon olive oil
- 1 medium garlic clove, minced
- 1 tablespoon honey
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup dried currants (right next to the raisins at the store)
Preheat the oven to 400 degrees.
Rinse the sprouts, then trim the root end and remove any of the outermost leaves that are yellow or discolored. Cut each sprout in half through the root.
Place sprouts on a large baking sheet and toss with 1 tablespoon of olive oil to coat. Sprinkle with a little bit of salt and pepper, then roast in the oven for 20-25 minutes, or until tender and starting to brown.
Combine minced garlic, Dijon, and red wine vinegar in a bowl and whisk together. Slowly stream in 1/4 cup olive oil while whisking.
When sprouts come out of the oven, place them in a large bowl and pour vinaigrette on top, then walnuts and currants. Toss well to combine and serve.