Roasted Brussels Sprouts with Whole Lemon Vinaigrette requires less than 5 minutes of prep, uses only three ingredients, and is full of fresh, lemony flavor. Are you tired of boring veggie side dishes? Me too! Sure, I love vegetables, but plain vegetable side dishes over and over again can be a little tiring. Today’s recipe is all about adding flavor to your sides without adding any time: Roasted Brussels Sprouts with Whole Lemon Vinaigrette.
This recipe is the perfect intersection of ease (or what I would also refer to as “laziness”) and flavor. Baby Brussels sprouts are small and don’t need to be chopped, trimmed, or prepped other than just a quick rinse. The dressing is all thrown in a blender. The vinaigrette requires so little prep that you won’t believe it. I mean, half of the dressing is just a few pieces of lemon, peel and all. You get the strong, lemony flavor of the peel, without the hard work of zesting. What’s not to like?
Best part? The vinaigrette tastes great on almost anything: roasted or steamed vegetables, salads, fish, chicken, and even pasta. I might never go back to regular vinaigrette again. Make it thick, like a sauce, or thin it out to lightly dress some greens.
Three ingredients, less than 30 minutes (with just five minutes of active prep), healthy, flavorful.
If you try this recipe, let me know below!
Roasted Brussels Sprouts with Whole Lemon Vinaigrette
An elegant side dish with a lemony dressing.
Roasted Brussels Sprouts
- 1 lb baby Brussels sprouts, rinsed
- 2 tsp olive oil
Whole Lemon Vinaigrette
- 1/2 large lemon, cut in quarters, seeds removed
- juice of half a large lemon
- 1/2 cup extra virgin olive oil
- salt and pepper
For the Brussels Sprouts
Preheat the oven to 400. Spread Brussels sprouts on a baking sheet, toss with olive oil and about 1/2 tsp salt, and bake for about 20 minutes or until they start to brown slightly. Remove from oven. Prepare vinaigrette (below) while sprouts are roasting.
Toss sprouts with about half of the vinaigrette (or more, to taste). Serve as a side dish.
For the Vinaigrette
Meanwhile, add the lemon, lemon juice, and about 1/3 cup of olive oil into the blender. Blend about 30-60 seconds until completely pureed. Add more olive oil slowly until the desired consistency, which should still be somewhat thick (I used 1/2 cup). Add salt and pepper to taste.
Whole lemon vinaigrette tastes great on almost any roasted vegetable, salad, or even pasta.
Calorie data assumes that the entire vinaigrette is divided and served with the Brussels sprouts. In all likelihood, you will only use about half of the vinaigrette (and therefore will have far fewer calories per serving).