Roasted Brussel Sprouts with Dressing
Roasted Brussel Sprouts with Dressing

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted brussel sprouts with dressing. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted Brussel Sprouts with Dressing is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Roasted Brussel Sprouts with Dressing is something that I’ve loved my whole life.

Transfer to a large rimmed baking sheet lined with aluminum foil. Roasted brussels sprouts and squash with crispy bacon fat dressing is the perfect side dish for Thanksgiving. This technique for oven roasted vegetables is the best way to cook veggies.

To begin with this recipe, we have to prepare a few components. You can cook roasted brussel sprouts with dressing using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Brussel Sprouts with Dressing:
  1. Take 1 Brussel Sprouts
  2. Prepare 1 Olive Oil
  3. Make ready 3 garlic cloves
  4. Get Dipping Sauce/Dressing
  5. Get 1 tbsp mayonnaise
  6. Make ready 1 tbsp Mustard (I use brown)
  7. Take 1 tbsp soy sauce
  8. Take 1/2 tsp chili oil (or chili sauce)

These addictive roasted brussels sprouts with bacon and balsamic are an incredible side dish with a perfect balance of flavor. This recipe pairs well with so many dinners, and you can swap in other veggies like broccoli for the brussels sprouts. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves.

Instructions to make Roasted Brussel Sprouts with Dressing:
  1. Preheat oven to 425°. If you are making something else at the same time, temp can be a bit up or down from this.
  2. Wash and cut brussel sprouts in half (unless sprouts are tiny, in which case, leave whole. Likewise, if giant, cut in fourths). Lay out on baking sheet.
  3. Mince or press garlic, sprinkle over sprouts.
  4. Pour olive oil over sprouts and mix up (I use my hands, but a spoon works too) until all Brussel sprouts and garlic are coated in oil.
  5. Bake for 10-20 minutes. Time depends on your sprouts and how cooked you like them. I like then with some crispy black leaves here and there. Check often and stir around with spoon until they look delicious.
  6. To make sauce: mix all ingredients and set aside.
  7. Serve with sauce on side or drizzled on top.

Cooking Brussels sprouts so they're tender but still firm is half the battle; the other half is adding in some perky flavors like this fresh dill and Italian dressing marinade. Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! Line a baking sheet with heavy-duty aluminum foil.

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