Once upon a time, brussels sprouts were one of the most unpopular vegetables around, but things have changed! Forget the soft, overcooked Brussels sprout dishes of the past and try roasting them topped with a flavorful sauce. Serving Size: ¾ to 1 cup cooked Brussels sprouts + 1-2 T. sauce
- 1 lb. Brussels sprouts, trimmed and halved
- 2 T. oil avocado or olive
- 1/2 tsp. sea salt
- Fresh ground black pepper, to taste
- 1 T. stone-ground mustard
- 2 T. apple cider vinegar
- 1 T. raw local honey
- Preheat oven to 375 degrees.
- In a bowl, mix halved brussels sprouts with oil, salt and pepper until all pieces are evenly coated.
- Spread coated sprouts on sheet pan and roast for 25 minutes or until browned and caramelized.
- While sprouts are roasting, mix together mustard, apple cider vinegar, and honey in a small sauce pot and heat on low.
- Continue to heat sauce or reduce sauce until desired taste and texture is reached.
- Serve sauce or dip on the side with the roasted brussels sprouts.
Nutrition Information: This dish would be a good addition to a potluck. It also makes an excellent side dish to a meal with a high-quality protein and nutrient-dense starch (perhaps with seared salmon and a baked sweet potato, for instance). Gluten-free, dairy free, nut free. Calories: 130, Fat: 7g, Protein: 4g, Carbohydrates: 14g, Fiber: 4g, Added Sugar: 4g, Sodium: 360mg