Close up of roasted Brussels sprouts

Share This Recipe

Champagne Roasted Brussels Sprouts

A once-mocked side is made new again when coated with a bright, sweet vinaigrette made with fruity Champagne mustard.

Active Time: 5 Minutes

Total Time: 35 Minutes

Servings: 4


  • 1 medium onion, coarsely chopped
  • 1 bag of Brussels sprouts, sliced lengthwise
  • 1 Pomegranate, de-seeded
  • 1 tablespoon garlic seasoning
  • Pepper to taste
  • Olive oil
  • Balsamic vinegar
  • 1 tablespoon Plochman’s Champagne Mustard
  • 1 1/2 tablespoons white wine vinegar
  • 6 tablespoons olive oil


  • Prepare the vinaigrette by whisking together the champagne mustard, vinegar, and the 6 tablespoons of olive oil. Set aside.
  • Wash Brussels sprouts and pomegranate seeds. Chop the onion coarsely into 1 inch chunks, the Brussels sprouts in half. Place Brussels sprouts in a large baking pan.
  • Generously drizzle oil, balsamic vinegar and sprinkle with garlic seasoning and pepper. Mix with hands again to evenly coat.
  • Roast at 350ºF for about 30 minutes, or until Brussels sprouts have a golden color (you do not want the Brussels sprouts to be mushy). Test them with a fork. For the last 5 minutes of cooking, add pomegranate seeds.
  • When cooked to your liking, remove them from the oven and drizzle with the champagne vinaigrette. Mix and enjoy.