Roasted Brussels Sprouts and Broccoli with Dijon

It’s so easy to roast vegetables with just a little oil, salt, and pepper, which is what I normally do. But, every once in a while I decide to dress them up a bit with some Dijon and pine nuts!

How do you dress up your roasted veggies?


Print Recipe
Roasted Brussels Sprouts and Broccoli with Dijon
You can make this recipe with just one of these vegetables if you prefer. Also, try substituting cauliflower for the broccoli, or add sliced carrots.
Course Side Dish
Cuisine miscellaneous
Prep Time 15 minutes
Cook Time 20 to 25 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine miscellaneous
Prep Time 15 minutes
Cook Time 20 to 25 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425°F. Spray or rub oil onto a rimmed baking sheet.
  2. Heat small skillet over medium heat, without any oil. Add the pine nuts and stir constantly to toast. Once they become fragrant and golden (about 3 minutes), remove from skillet to cool.
  3. Rinse and trim Brussels sprouts by slicing a thin layer off the stem end. Tear off any discolored leaves. Cut in half, top to bottom, and place in large bowl.
  4. Cut broccoli into florets. Slice half an onion to form half circles. Add to Brussels sprouts. Drizzle olive oil on top, season generously with salt and pepper, then toss. (Set bowl aside to use later--no need to wash.)
  5. Spread out on baking sheet and roast 15 minutes. Stir well, then cook another 5 to 10 minutes, or until soft and browned.
  6. Combine, lemon juice, Dijon, and oregano in the large bowl used for vegetables and whisk to blend and emulsify. When vegetables are done, transfer to the bowl and toss to coat. Adjust seasonings if desired.
  7. Top with toasted pine nuts right before serving.
Recipe Notes

Tools needed: Baking sheet, measuring cups and spoons, small (8-inch) skillet, knife and cutting board, large bowl

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