In general, I wasn't super picky as a kid—but like many folks, I hated Brussels sprouts. I couldn't get over their taste—to my 6-year-old palate, the vegetable was too bitter and pungent. It wasn't until many years later that a friend re-introduced me to Brussels sprouts, roasting them for me in the oven until they were crisp and caramelized, and tossing them with a delicious vinaigrette. Now, they're one of my favorite vegetables—and not just because they're good for your digestive health. They're also delicious when prepared properly, as proven by this easy roasted Brussels sprouts recipe from chef and Well+Good Council member Candice Kumai. You'll be adding this one to your winter cooking rotation in no time. —Jessie Van Amburg, senior food editor
If you hated Brussels sprouts as a kid (understandable), it’s time to rediscover this amazing food. This vegetable is packed with vitamins B1, B6, C, and K, as well as folate, fiber, and potassium. You’ll go wild over these Dijon-braised sprouts and wonder why you waited so long to devour them! (FYI, if you don’t have dried apricots on hand, opt for dried cranberries or apple slices to add more tartness.)
© Photo: Candice Kumai
roasted brussels sprouts recipe
Dijon-braised Brussels sprouts
For the vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon sea salt
For the Brussels sprouts:
1 pound Brussels sprouts, julienned
1/2 cup slivered almonds
1/2 cup julienned dried apricots
1. Preheat the oven to 350°F and line a baking sheet with aluminum foil.
2. In a large bowl, combine the Brussels sprouts, almonds, and apricots.
3. In a small bowl, whisk together all the ingredients for the vinaigrette.
4. Pour the vinaigrette over the Brussels sprouts and toss well to combine.
5. Spread the mixture evenly on the baking sheet. Roast for approximately 55 minutes, or until the leaves of the sprouts are tender and golden brown.
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