ROASTED HONEY MUSTARD BRUSSELS SPROUTS

Roasted Honey Mustard Brussels Sprouts are cooked till tender and crispy then toasted in a tangy honey mustard sauce. It is a tasty low-carb, wholesome recipe.

These Brussels sprouts pair properly with any major dish.

Roasted Honey Mustard Brussels Sprouts

ROASTED HONEY MUSTARD BRUSSELS SPROUTS

I’ll be trustworthy, we didn’t have Brussels sprouts after I was rising up. They only had been by no means a vegetable Mom made. If she had, I’m certain I’d be just like the 99% of different youngsters and wouldn’t have preferred them.

I used to be on a weblog journey the primary time I attempted Brussels sprouts. In a room filled with foodies, I merely couldn’t flip them down. Surprisingly I preferred them. Ever since then, I’ve liked Brussels sprouts and have a number of recipes on this website for you.

Caesar Roasted Brussels Sprouts Recipe, a new twist on an old favorite, tastes simply amazing! This side dish is simple, light, and spectacularly delicious.

BRUSSELS SPROUTS ARE GOOD FOR YOU!

Cruciferous veggies like Brussels sprouts could assist shield in opposition to cancers of the abdomen, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may additionally assist you stave off different well being points, akin to hypertension, excessive ldl cholesterol, coronary heart illness, and diabetes.

They’re a superb supply of protein in addition to vitamin C and vitamin Ok whereas containing few energy.

bowl of Brussels

ROASTED HONEY MUSTARD BRUSSELS SPROUTS INGREDIENTS

  • Brussel sprouts. After all.
  • Oil. An excellent high quality olive oil.
  • Salt and pepper. Be happy so as to add garlic powder or onion powder too!
  • Entire grain mustard. I a lot favor entire grain mustard. It’s tangy, zingy, and so flavorful. I’m not a yellow mustard fan, however entire grain is totally totally different. Nevertheless, you should use Dijon mustard for a milder taste.
  • Honey. Provides a slight sweetness. You’ll be able to change it up through the use of maple syrup or agave.
  • Balsamic vinegar. I attempted this recipe with and with out balsamic and it’s really higher with it.

Brussels on sheetpan

COOKING METHOD

In case you haven’t tried roasting Brussel sprouts, give it a attempt. I might by no means eat boiled Brussels sprouts, however roasting brings out the most effective in them and actually any vegetable. (I’m not a fan of beets however roasted beets are delish!)

You can even get crispy Brussels sprouts cooking them in a sizzling skillet on the stovetop. Nevertheless, I discover it takes extra oil stovetop and you’ll want to babysit them extra. Roasting within the oven is hands-off when you get them in there.

cooked Brussels on sheet pan

MORE TO LOVE

  1. Hot Honey Brussels Sprouts
  2. Kentucky Bourbon Braised Bacon Brussel Sprouts
  3. Caramelized Shaved Brussels Sprouts
  4. Toasted Pecan Brie Brussels Sprout Bites
  5. Roasted Winter Vegetable and Pesto Quinoa Bowl
  6. Roasted Vegetables with Dip
Roasted Honey Mustard Brussels Sprouts are cooked until tender and crispy then toasted in a tangy honey mustard sauce

Roasted Honey Mustard Brussels Sprouts

Roasted Honey Mustard Brussels Sprouts are cooked till tender and crispy then toasted in a tangy honey mustard sauce. It is a tasty low-carb, wholesome recipe.

Creator: Paula

5 from 2 votes

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Prep Time: 10 minutes

Prepare dinner Time: 25 minutes

Complete Time: 35 minutes

Servings: 6 servings

Substances

  • 1.5 – 2 kilos Brussels sprouts
  • 1 tablespoon olive oil
  • ¼ teaspoons salt
  • ¼ teaspoon floor black pepper
  • 2 tablespoons entire grain mustard or Dijon
  • 2 tablespoons honey or maple syrup or agave
  • 1 tablespoon balsamic vinegar

Directions

  • Preheat oven to 425 levels. Line a rimmed sheet pan with parchment paper or foil.
  • Wash Brussels sprouts and dry them. Slice them in half.

  • Toss with olive oil, salt, and pepper. Place sprouts minimize facet down on the baking sheet.

  • Roast for 20 to 25 minutes. They’re prepared with fork-tender and crispy on the surface.

  • Whisk collectively honey, mustard, and vinegar. Pour over the Brussels whereas they’re nonetheless sizzling and gently toss to coat.

  • Serve instantly.

Diet

Energy: 162kcal | Carbohydrates: 30g | Protein: 9g | Fats: 3g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Sodium: 221mg | Potassium: 1044mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1999IU | Vitamin C: 225mg | Calcium: 116mg | Iron: 4mg
Tried this recipe?Please take a second to remark letting me understand how you preferred it & think about giving it a 5 star score. I really like listening to from you!

Paula

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