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roasted brussel sprouts
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Brussels sprouts with agave Dijon vinaigrette

Roasted sprouts with agave mustard vinaigrette topped with pine nuts and pomegranate seeds.
5 mins
20 mins
20 mins


  • 2 lb . Brussels sprouts cleaned and halved 900 g.
  • 2 tablespoons neutral tasting oil
  • 1/2 cup pomegranate seeds
  • 1/4 cup pine nuts


  • 6 tablespoons of good olive oil
  • 2 tablespoons agave syrup
  • 2 tablespoons white wine vinegar or rice vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • black pepper to taste


  • In a large skillet, over medium-high heat add the two tablespoons of oil. When hot, add the Brussels sprouts and leave until browned. I like them to be almost burnt.
  • In a bowl, meanwhile, the Brussel sprouts are roasting, mix all vinaigrette ingredients and test. Adjust seasoning if necessary.
  • When the sprouts are done, transfer to a large platter, add the vinaigrette and finish with the pine nuts and pomegranate seeds.
Course: Salad
Cuisine: American
Keyword: roasted brussel sprouts
Author: piloncilloyvainilla.com