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Roasted Brussels Sprouts with Sherry Vinaigrette

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork



  • -1 fresh brussels sprouts 500g 17 oz or 5 cups
  • -2 tbsp Apollo Mistral Extra Virgin Olive Oil
  • -1/2 tsp sea salt
  • -1/4 tsp freshly cracked black pepper


  • -1 tbsp Apollo Mistral Organic extra virgin olive oil
  • -1/2 tbsp sherry vinegar
  • -1/2 tbsp agave syrup
  • -1 tsp dijon mustard
  • -sea salt
  • -black pepper


  1. Rinse 500 grams/17 ounces of fresh brussels sprouts under cold running water, shake off any excess water and pat dry with a dish cloth, cut each brussels sprout in half lengthwise, then cut off about a 1/4 inch from the bottom and remove any leaves that naturally fall off, add the cut brussels sprouts to a large bowl, along with 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of sea salt and a 1/4 teaspoon of freshly cracked black pepper, toss together until well combined
  2. Add the seasoned brussels sprouts to a baking tray lined with foil paper, make sure each one is faced cut side down, add to a pre-heated oven bake/broil 210 C - 410 F
  3. Meanwhile make the sherry vinaigrette, add a generous tablespoon of extra virgin olive oil to a bowl, also add 1/2 tablespoon of sherry vinegar, 1/2 tablespoon of agave syrup, 1 teaspoon of dijon mustard and lightly season with sea salt and freshly cracked black pepper, whisk together until well combined and set aside
  4. After 20 minutes remove the brussels sprouts from the oven, flip each one around so the cut side is faced up, add back to the oven for 10 more minutes, then remove from the oven and add to a large bowl, drizzle the sherry vinaigrette over the brussels sprouts and toss together until well combined, add to a dish for serving, enjoy!

Recipe Notes

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