Roasted Brussels Sprouts
Brussels sprouts are tossed in a drool-worthy combination of garlic, mustard, olive oil and balsamic vinegar, then roasted until tender yet perfectly caramelized!
Servings: 4 servings
- 2 lbs fresh brussels sprouts halved
- 1/3 cup olive oil
- 2 Tbsp balsamic vinegar
- 4 cloves garlic minced
- 1 Tbsp whole grain mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp butter cut into small cubes
Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking sheet with non-stick cooking spray.
Trim brussels sprouts, removing any loose leaves from the outside. Slice in half, lengthwise.
Add oil, vinegar, garlic, mustard, salt and pepper to a mixing bowl and whisk until well combined. Add brussels sprouts and toss to ensure they're coated. Spread out on baking sheet and scatter butter throughout sprouts.
Bake for 20-25 minutes, flipping brussels sprouts over about halfway through cooking time.
Calories: 322kcal | Carbohydrates: 23g | Protein: 8g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 443mg | Potassium: 903mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1887IU | Vitamin C: 194mg | Calcium: 101mg | Iron: 3mg