These Roasted Brussels Sprouts with Mustard Vinaigrette and Crispy Shallots are the perfect side dish for Thanksgiving! Brussels sprouts are perfectly roasted and tossed in a spicy mustard vinaigrette and topped with crispy shallots. It’s a simple dish that’s packed with flavor that everyone will love!

The Perfect Thanksgiving Side Dish

This dish has become a staple on my family’s Thanksgiving table. Brussels sprouts are always a hit, but they become the dish that everyone takes seconds of when tossed with a spicy mustard vinaigrette and topped with crispy shallots. This recipe is a cinch to make, and much of it can be prepared in advance! Read on to learn more about this delicious Thanksgiving side dish.

What Makes This Dish Special

Taking any roasted vegetable from basic to mouthwatering requires a few special steps:

1. Use a neutral cooking oil. I like using Wesson Canola Oil for this dish due to the neutral and clean flavor. It’s been an American staple for 125 years! Using an oil like this means that the flavors of your dish shine through and aren’t masked.
2. Add a delicious sauce. The mustard vinaigrette features just a handful of ingredients and is super simple to make. Drizzling the roasted Brussels sprouts with this spicy sauce adds incredible flavor without overpowering the dish. 

Top with something crispy or crunchy. Frying shallots in Wesson Canola Oil yields that crispy topping that is synonymous with Thanksgiving. The shallots’ flavor is enhanced when lightly fried, and adds interesting texture to the Brussels sprouts.

Ingredients You’ll Need

• Brussels Sprouts
• Wesson Canola Oil
• Dijon Mustard
• Mustard Seeds
• Pure Maple Syrup
• Apple Cider Vinegar
• Shallots
• Thyme

Other Thanksgiving Recipes To Try

• The Easiest Roasted Turkey Breast
• Brown Sugar Acorn Squash Wedges 
• Spiced Delicata Squash Wedges
• Lightened Up Creamy Mashed Potatoes
• Brown Butter Hasselback Sweet Potatoes
• Pumpkin Cheesecake With Graham Cracker Oatmeal Crust

Thank you to Wesson Cooking Oil for sponsoring this post!

Print Recipe

Roasted Brussels Sprouts with Mustard Vinaigrette and Crispy Shallots

Brussels sprouts are perfectly roasted and tossed in a spicy mustard vinaigrette and topped with crispy shallots.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Brussels Sprouts, Side Dish, Thanksgiving

Servings: 6 servings

Equipment

• 1 Mandoline Slicer
• 1 Baking Sheet

Ingredients

For the Roasted Brussels Sprouts:

• 2 lbs Brussels sprouts trimmed and halved
• 2 Tbsp Wesson Canola Oil
• ¼ tsp salt
• Fresh cracked pepper
• Fresh thyme for garnish

For the Mustard Vinaigrette

• 2 Tbsp Dijon mustard
• 1 Tbsp mustard seeds
• 2 tsp pure maple syrup
• 2 tsp Wesson Canola Oil
• 1 tsp apple cider vinegar
• ¼ tsp salt
• Fresh cracked pepper

For the Crispy Shallots

• 1 cup Wesson Canola Oil
• 2- 3 shallots thinly sliced with a mandoline
• Sea salt

Instructions

• Preheat oven to 425 degrees. Toss Brussels sprouts with Wesson Canola Oil and sprinkle with salt and pepper. Arrange Brussels sprouts cut side down on a baking sheet and roast for 15 minutes until crisp tender and bright green.
• As the Brussels sprouts roast, prepare the mustard vinaigrette. Whisk all vinaigrette ingredients together in a small bowl and set aside.
• Next prep the crispy shallots. Fill a medium pan with Wesson Canola oil and warm over medium heat. Test the oil’s temperature by placing one shallot ring in the oil. If it immediately starts to bubble and sizzle, it’s ready.
• Carefully add half the shallots to the oil. Cook until very light golden brown, using a slotted spoon to move shallots as they cook. Note that they will continue cooking when you remove them from the oil! Promptly remove from the oil and place on a paper towel lined plate or tray. Sprinkle with salt.
• Once ready to serve, drizzle roasted Brussels sprouts with the mustard vinaigrette and palace in a serving bowl. Top with crispy shallots and fresh thyme. Serve warm!