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Brussels sprouts have experienced a remarkable renaissance in recent years, transitioning from a frequently overlooked vegetable to a culinary superstar. This mini cruciferous vegetable, resembling tiny cabbages, is celebrated not only for its unique flavor and versatility but also for its impressive nutritional profile. Rich in vitamins C and K, fiber, and antioxidants, Brussels sprouts are a powerhouse of health benefits, making them a staple for health-conscious eaters.

Dylan Benoit’s Killer Brussel Sprouts and Vinaigrette

Discover the culinary magic of Brussels sprouts with Chef Dylan Benoit’s Killer Brussels Sprouts & Zesty Vinaigrette. This recipe transforms humble sprouts into a flavorful sensation, highlighting their nutty taste and crispy texture. Packed with nutrients and versatile enough for various dishes, these sprouts come alive with a zesty vinaigrette made from fresh ingredients. Perfect for any occasion, this dish is sure to impress at your next gathering!
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Ingredients
  

For the Brussels Sprouts:

1 ½ pounds Brussels sprouts, halved

3 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 teaspoon smoked paprika

½ cup cooked and crumbled bacon or pancetta (optional)

¼ cup grated Parmesan cheese

For the Vinaigrette:

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

½ cup olive oil

Salt and pepper to taste

1 clove garlic, minced

1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)

Instructions
 

Roast the Brussels Sprouts:

    - Preheat your oven to 425°F (220°C).

      - In a large mixing bowl, combine the halved Brussels sprouts with olive oil, sea salt, black pepper, and smoked paprika. Toss until well-coated.

        - Spread the Brussels sprouts on a baking sheet in a single layer, cut side down. This ensures they get beautifully caramelized.

          - Roast for 20-25 minutes or until they are golden brown and crispy, flipping them halfway through for even cooking.

            Prepare the Vinaigrette:

              - While the Brussels sprouts are roasting, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, and thyme in a small bowl.

                - Slowly drizzle in the olive oil while whisking continuously until fully emulsified. Season with salt and pepper to taste.

                  Finishing Touches:

                    - Once the Brussels sprouts are done roasting, remove them from the oven. If using, sprinkle the cooked bacon or pancetta over the top, followed by the grated Parmesan cheese.

                      - Drizzle generously with the prepared vinaigrette and toss to combine.

                        Serve:

                          - Transfer the Brussels sprouts to a serving platter or bowl. Enjoy warm as a standout side dish or a light main course!

                            Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6