Brussels Sprouts with Mustard Sauce
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