Go Back
Brussels sprouts have long been regarded as a nutritious powerhouse, packed with vitamins, minerals, and fiber. These small, green vegetables are not only low in calories but also rich in antioxidants, making them a fantastic addition to any diet. However, they have often been met with mixed reviews, frequently associated with overcooked, mushy versions that leave much to be desired. Enter Dylan Benoit, the culinary maestro known for his innovative approach to food, who has transformed Brussels sprouts into a beloved dish with his signature recipe: Killer Brussels Sprouts with Zesty Vinaigrette.

Dylan Benoit’s Killer Brussel Sprouts and Vinaigrette

Elevate your vegetable game with Dylan Benoit’s Killer Brussels Sprouts featuring a zesty vinaigrette. This recipe transforms Brussels sprouts from a common side dish into a show-stopping delight, utilizing fresh ingredients and roasting techniques to enhance their natural flavors. Packed with nutrients, these sprouts are perfect for any meal. Follow the step-by-step guide to create a dish that even the pickiest eaters will love. Enjoy the perfect balance of crispy texture and vibrant taste!
Print Recipe Pin Recipe

Ingredients
  

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

½ teaspoon smoked paprika

¼ cup grated Parmesan cheese (optional)

¼ cup toasted pecans, roughly chopped (optional)

For the Vinaigrette:

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

½ cup extra virgin olive oil

Salt and pepper to taste

Instructions
 

Prepare the Brussels Sprouts:

    Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved Brussels sprouts with olive oil, sea salt, black pepper, and smoked paprika. Toss until the sprouts are evenly coated.

      Roast the Brussels Sprouts:

        Spread the Brussels sprouts out in a single layer on a baking sheet, ensuring they aren't overcrowded. Roast in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on the outside. If using, sprinkle the grated Parmesan cheese over the sprouts during the last 5 minutes of roasting.

          Make the Vinaigrette:

            While the Brussels sprouts are roasting, prepare the vinaigrette. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey or maple syrup until well combined. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing. Add salt and pepper to taste.

              Combine and Serve:

                Once the Brussels sprouts are done roasting, remove them from the oven and let them cool for a couple of minutes. Place the warm sprouts in a large bowl, drizzle with the zesty vinaigrette, and toss gently to combine. If desired, top with toasted pecans for added crunch.

                  Final Presentation:

                    Serve the killer Brussels sprouts warm, garnished with extra Parmesan and a drizzle of vinaigrette on top for an extra flavor boost.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4