Garlic Roasted Brussels Sprouts Recipe with Lemon Mustard Dressing (2024)

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by Todd + Diane

Our garlic roasted brussels sprouts with lemon mustard parsley dressing is an excellent side dish to any feast. The bright flavors of the dressing combined with the crisp savory brussels is amazing.

Update: Click here for more fabulousBrussels Sprouts Recipes.

Easy Garlic Roasted Brussels Sprouts Recipe

Now everyone, don’t bum-rush to the kitchen all at once now because I know you’re super excited about another brussels sprouts recipe. Or at least I’m hoping you’re as hungry and excited as I am. And if you’re not, you’re probably one of the brussels sprouts haters that can’t stand to re-live those terrible toddler moments when your parents force-fed you boiled brussels sprouts. Am I right? or am I right?Because of all you brussels-sprouts-haters, I’ve made it a life long mission to keep developing different versions. It’s my hope that one of these recipes will turn you over to the loving side. Or at least that is my hope. A girl can only dream of a brussels-sprouts-loving world.

Watch this delicious Garlic Roasted Brussels Sprouts Video:

Easy Vegetarian Recipe

I was hungry for a vegetarian lunch a few weeks ago and after a few salads, I was hoping to really bite into something flavorful, or at least chow down on a big bowl of roasted-something. The only thing that made sense and which I had all the ingredients for in the garden and on-hand were, you guessed it, brussels sprouts. Gosh, I’m so predictable sometimes. Finally, rather than dress it up with my simple balsamic vinegar or fish sauce, I was craving for something a little more tangy, zingy, fresh, herby and citrusy. Bright flavors of lemon zest and juice, tangy-roasted, balsamic vinegar, zingy mustard and herbaceous parsley combined into one bite. And literally, these garlic roasted brussels sprouts were our full, delicious lunch. The wonderful flavors of the lemon mustard parley dressing could not have been more satisfying.

So finally, did I succeed on this garlic roasted Brussels sprouts recipe? Will you now head on over to the brussels-sprouts-loving side?

Enjoy,

diane

How Long To Bake or Roast Brussels Sprouts?

Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Because of this,cooking times will vary.
Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
Most average brussels sprouts are about the size of a quarter coin, or slightly larger. Bake them at 400 degrees F for about 30 minutes. This will give a nice caramelized and slightly crispy outside.
If you want a really crispy and charred outside, broil the brussels sprouts until they are crispy. Do this after they have been cooked through.

Here’s some more great brussels sprouts recipes

Classic Roasted Brussels Sprouts with Balsamic Vinegar Recipe
Cheesy Brussels Sprouts Gratin – The best brussels sprouts casserole ever
Braised Brussels Sprouts with Bacon and Shallots – for bacon lovers everywhere

This recipe was originally published in 2013 and re-published in 2019 with updated video.

Garlic Roasted Brussels Sprouts Recipe with Lemon Mustard Parsley Dressing

Yield: 4 Servings

Total Time: 1 hour hr

Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking. This recipe is another favorite way to serve up brussels sprouts. First roasted up with a quick marinade, then tossed with an herbed lemon mustard dressing before serving.

4.89 from 9 votes

Ingredients

Roasting Brussels Sprouts Ingredients:

1 1/2 pounds (680 g) brussels sprouts (approximately)
3 Tablespoons (45 ml) olive oil
1 Tablespoon (15 ml) balsamic vinegar
2 cloves (2 cloves) garlic , minced or crushed
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste

Dressing Ingredients

2 Tablespoons (30 ml) olive oil
zest of 1 medium lemon
2 Tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 ml) dijon mustard
1/2 teaspoon (2.5 ml) brown sugar
1/4 cup (15 g) minced italian or flat leaf parsley
additional salt and pepper to taste

Instructions

Preheat oven to 400°F. Lightly oil a sheet pan.
Peel the outer, bruised layers of the brussels sprouts off. Trim the ends, then cut brussels sprouts in half or quarters (for small brussels sprouts, cut them in half, and for large brussels sprouts, quarter them for more even cooking).
In a large bowl, whisk together the roasting marinade ingredients: olive oil, balsamic vinegar, garlic, salt and black pepper. Then add the brussels sprouts and toss to coat evenly.
Spread the brussels sprouts, cut side down, on the prepared sheet pan. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for 10-15 minutes more or until browned.
While the brussels sprouts are roasting, make the dressing: Combine the olive oil, lemon zest, lemon juice, dijon mustard, brown sugar and parsley. Set aside.
When brussels sprouts are cooked, toss them with the dressing and season with additional salt and pepper to taste. Serve warm or at room temperature.

Video

Nutrition Information per Serving

Calories: 238kcal, Carbohydrates: 17g, Protein: 6g, Fat: 18g, Saturated Fat: 3g, Sodium: 58mg, Potassium: 662mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1283IU, Vitamin C: 148mg, Calcium: 74mg, Iron: 2mg

Course: Side Dish

Cuisine: Vegetarian

Calories: 238

More Easy Recipes:

Red rice salad
pulled pork sliders
maple bacon muffins
creamy vanilla co*ke (a polar bear)

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25 comments on “Garlic Roasted Brussels Sprouts with Lemon Mustard Parsley Dressing”

Steven Ferrara — August 30, 2022 @ 5:22 pm Reply

Too few comments were on here, so I thought I’d help. I have this recipe saved – made it a half dozen times or more. It’s the only recipe I make with it. My family and I love it!
Edward Parker — November 7, 2019 @ 10:29 pm Reply

Thanks for sharing… Looks so yummy.
Yemek Tarifleri — November 7, 2019 @ 11:30 am Reply

Thanks for this recipe and photos. So good.
Jen — November 1, 2019 @ 4:49 pm Reply

Really simple to make! And so delicious! Thanks for the recipe!
Jane — November 1, 2019 @ 4:38 pm Reply

Roasted brussels sprouts are the best! Great recipe!
Mariya Zafirova — November 1, 2019 @ 4:14 am Reply

That looks so yummy!
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Jess — July 28, 2014 @ 7:42 pm Reply

Hi! This looks beautiful. I’ve always been a fan of brussys, I actually like them boiled up in a big bowl with some salt, maybe some gravy. My teenage years were spent living on that! My Mum and others all thought it was a bit weird haha. Bought a beautiful bag of them today so might make this tonight, if I do I will link it back to your blog for the recipe. Thanks for the inspiration xx
Kristen — February 13, 2014 @ 11:54 am Reply

I had these tonight. SO good!
A new regular recipe for me, I think.
Mike — February 2, 2014 @ 5:59 am Reply

We were just about ready to give up on brussel sprouts. We had one last bunch of them in the fridge and this was the last ditch effort to see if we would ever get another bunch. I made them for a Sat evening dinner and had to modify the recipe a bit because of time. I sliced them and prepared them in a wok with oil, basalmic vinegar, lemon juice, salt, pepper, brown sugar, mustard, garlic powder all together in the wok. I accidentally used a lot more brown sugar than what the recipe calls for…probably 3 or 4 times more. What came out of the pan was a very easy to eat dish. Thanks for the inspiration!