Learn how to make Roasted Brussels Sprouts with Balsamic-Dijon Vinaigrette, one of Rita's recipes for fighting childhood obesity.

Roasted Brussels Sprouts with Balsamic-Dijon Vinaigrette


  • Olive oil spray
  • 12 small fresh Brussels sprouts, trimmed and cut in half lengthwise
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon coarse-grained or Dijon mustard
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon lemon zest
  • 1/8 teaspoon black pepper


  1. Preheat oven to 400 degrees. Lightly spray an 8-inch baking pan with olive oil spray.
  2. Place Brussels sprouts in single layer in the baking pan. Lightly spray with olive oil spray.
  3. Bake for 20-25 minutes, or until tender when pierced with the tip of a sharp knife, stirring once.
  4. Dressing: In small bowl whisk together vinegar, mustard, olive oil, honey, lemon juice, lemon zest and black pepper.
  5. Place Brussels sprouts in serving dish. Toss with dressing before serving.

Makes 2 servings.