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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.

Course Main Course, Side Dish
Keyword roasted brussel sprouts, roasted shallot vinaigrette, thanksgiving side dish, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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!