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 Tbsp. sauce
- 1 lb. Brussels sprouts, trimmed and halved
- 2 Tbsp. grapeseed oil
- 1/2 tsp. sea salt
- Fresh ground black pepper, to taste
- 1 Tbsp. stone-ground mustard
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. 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: 7 g
- Protein: 4 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Added Sugar: 4 g
- Sodium: 360 mg