Roasted Brussel Sprouts with Roasted Shallot Vinaigrette

Crispy & charred roasted brussel sprouts tossed with a tangy and sweet roasted shallot vinaigrette, creamy goat cheese, and toasted hazelnuts.

These Roasted Brussel Sprouts with Roasted Shallot Vinaigrette is the perfect fall side dish and easy to make!

I am a huge brussel sprout fan and I hope this recipe convinces you to become one too.

These roasted brussel sprouts are ultra crispy and perfectly charred and tossed in a delicious tangy-sweet roasted shallot vinaigrette.

I highly recommend adding this to your Thanksgiving dinner spread!

How to make these Roasted Brussel Sprouts with Roasted Shallot Vinaigrette:

Roasted Shallot Vinaigrette

  1. Preheat the oven to 425°F. Cut shallot in half and place face down on a baking sheet. Roasted for 20 minutes until very soft and golden brown. Let shallot cool until safe to touch then peel off skin. Finely chop shallot then add to a glass jar. Add the rest of the vinaigrette ingredients.
  2. Screw on the lid then shake until ingredients are completely combined and emulsified. Season with additional salt and pepper as desired. Set aside. Keep the oven at 425°F for the brussel sprouts.

Roasted Brussel Sprouts

  1. Add the halved brussel sprouts to a large baking sheet. Toss with olive oil, honey, balsamic vinegar, salt, and pepper. Turn over each brussel sprout so they are all face down. Roast for 20-25 minutes until crispy and golden brown. Char is ok, that imparts more flavor.
  2. Add roasted brussel sprouts to a large serving bowl. Pour over desired amount of vinaigrette (I added about ¾). Toss well to combine. Top with crumbled goat cheese, chopped roasted hazelnuts, and sprinkle of flaky salt. Enjoy!

Why you’ll love these Roasted Brussel Sprouts with Roasted Shallot Vinaigrette:

Easy & simple. This recipe contains easy-to-find ingredients with no complicated steps!

Full of flavor and texture. The combination of the crispy brussel sprouts, creamy goat cheese, and crunchy hazelnuts creates a delicious and complex dish full of flavor and texture.

Perfect Thanksgiving side dish. Swap out your typical Thanksgiving salad for these warm roasted brussel sprouts and delicious roasted shallot vinaigrette!

If you’re looking for more veggie-centered side dishes, you’ll also love this Roasted Broccoli & Farro Salad, these Sweet & Salty Green Beans, and these Crispy Garlic Fingerling Potatoes.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!

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Roasted Brussel Sprouts with Roasted Shallot Vinaigrette
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Crispy & charred roasted brussel sprouts tossed with a tangy and sweet roasted shallot vinaigrette, creamy goat cheese, and toasted hazelnuts.

Course: Main Course, Side Dish
Keyword: roasted brussel sprouts, roasted shallot vinaigrette, thanksgiving side dish, vegetarian
Servings: 6 servings
Author: Taavi Moore
Ingredients
Roasted Shallot Vinaigrette
  • 1 medium shallot
  • ½ cup neutral-flavored oil (such as avocado oil)
  • 2 tbsp red wine vinegar
  • 2 tbsp rice vinegar
  • 2 tsp dijon mustard
  • 1 tsp white miso paste
  • 1 tsp honey or maple syrup
  • 1 tsp kosher salt
  • ¼ tsp black pepper
Roasted Brussel Sprouts
  • 2 lb. brussel sprouts, halved
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp honey or maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp kosher salt
  • Freshly cracked black pepper to taste
Toppings
  • ¼ cup goat cheese
  • ¼ cup chopped roasted hazelnuts
  • Flaky sea salt
Instructions
Roasted Shallot Vinaigrette
  1. Preheat the oven to 425°F. Cut shallot in half and place face down on a baking sheet. Roasted for 20 minutes until very soft and golden brown. Let shallot cool until safe to touch then peel off skin. Finely chop shallot then add to a glass jar. Add the rest of the vinaigrette ingredients.

  2. Screw on the lid then shake until ingredients are completely combined and emulsified. Season with additional salt and pepper as desired. Set aside. Keep the oven at 425°F for the brussel sprouts.

Roasted Brussel Sprouts
  1. Add the halved brussel sprouts to a large baking sheet. Toss with olive oil, honey, balsamic vinegar, salt, and pepper. Turn over each brussel sprout so they are all face down. Roast for 20-25 minutes until crispy and golden brown. Char is ok, that imparts more flavor.

  2. Add roasted brussel sprouts to a large serving bowl. Pour over desired amount of vinaigrette (I added about ¾). Toss well to combine. Top with crumbled goat cheese, chopped roasted hazelnuts, and sprinkle of flaky salt. Enjoy!

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