Roasted Broccoli Brussels Sprouts with Lemon Dijon
Crispy roasted broccoli and Brussels sprouts with caramelized edges, tossed in a bright lemon-Dijon vinaigrette with honey, garlic, and optional Parmesan. The key to success is thoroughly drying the vegetables before roasting to achieve maximum caramelization rather than steaming. Serve warm or at room temperature as a versatile side dish for weeknight dinners, holiday meals, or meal prep. This version prioritizes flat-cut pieces and a two-stage cooking method that builds both texture and flavor complexity.
Ingredients
- 2 lbs broccoli florets
- 1 lb Brussels sprout
- 3 garlic cloves, minced
- 4 tablespoons olive oil, divided
- salt and pepper
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 lemon, juice and zest
- 1 pinch cayenne
- ¼ -1/2 cup parmesan cheese (optional)
Instructions
- 1
Preheat oven to 425 degrees.
- 2
Wash vegetables and dry thoroughly until bone dry to promote caramelization.
- 3
Slice broccoli stems into 1/4 inch thick rounds and cut florets into bite-sized pieces, maximizing flat sides.
- 4
Remove core end of Brussels sprouts and slice them in half.
- 5
Place vegetables in a single layer on a parchment-lined sheet tray.
- 6
Toss with 2 tablespoons olive oil, minced garlic, salt, and pepper.
- 7
Roast for 20-30 minutes, stirring halfway through, until crispy.
- 8
Remove from oven and cool slightly.
- 9
Whisk together remaining 2 tablespoons oil, honey, lemon juice and zest, Dijon mustard, cayenne, salt, and pepper.
- 10
Toss roasted vegetables with vinaigrette and Parmesan if using.
- 11
Serve immediately or allow to come to room temperature.
Tips
Thoroughly dry vegetables after washing using paper towels or a clean kitchen towel. Moisture prevents caramelization and causes steaming instead.
Cut vegetables with flat sides facing down on the tray to maximize contact with the hot surface and achieve deep browning.
The vinaigrette can be prepared while vegetables roast, and vegetables taste excellent warm or chilled.
Good to Know
Refrigerate in an airtight container for up to 4 days. Reheat gently in a 350F oven or eat cold.
Vegetables can be prepped and dried up to 1 day ahead. Prepare vinaigrette up to 2 days prior. Roast and assemble within 2 hours for best texture.
Serve warm immediately after roasting for crispest texture, or allow to cool to room temperature. Works as a side to grilled proteins or as part of a vegetable-forward meal.
Common Mistakes
Do not skip thorough drying to avoid steaming instead of caramelizing.
Do not crowd the pan to avoid trapping moisture and reducing caramelization.
Stir halfway through to avoid uneven browning on one side only.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this ahead?
Yes. Prep and dry vegetables one day ahead. Roast and dress up to 2 hours before serving for best crispness, or chill and serve cold. Reheats well in a 350F oven for 5-7 minutes.
What if my vegetables aren't browning?
Ensure vegetables are completely dry, avoid overcrowding the pan, and verify oven temperature with a thermometer. Increase heat by 25 degrees if needed or extend cooking time by 5-10 minutes.
Can I freeze the leftovers?
Freeze cooked vegetables in an airtight container for up to 3 months, though texture becomes softer. Reheat in a 350F oven rather than microwave to restore some crispness.