Honey Dijon Roasted Brussels Sprout
Honey Dijon Roasted Brussels Sprout could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 4. For 54 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 115 calories. If you have brussels sprouts, Salt & Pepper, honey, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. 13 people were impressed by this recipe. It works well as a side dish. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 67%. If you like this recipe, you might also like recipes such as Shaved Brussels Sprout Salad with Raisins & Maple Dijon Vinaigrette, Brussels Sprout With Mustard And Honey, and Honey Mustard Brussels Sprout Slaw.
Servings: 4
Ingredients:
2 cups brussels sprouts
1 Tbsp. dijon mustard
2 tablespoons Honey
2 Tbsp. olive oil
salt and pepper to tatse
Equipment:
bowl
oven
roasting pan
frying pan
Cooking instruction summary:
- Preheat oven to 400
- whisk together olive oil, mustard and honey until well combined.
- In a large bowl, toss brussels sprouts in honey mustard mixture.
- Spread brussels sprouts evenly on a cast iron skillet or roasting pan. Salt and pepper to taste.
- Bake on top rack for 20 minutes. Remove from oven and toss so the brussels sprouts cook evenly. Place back in the oven and roast for an additional 10 minutes.
- The outside leaves should be slightly charred and the inside should be tender.
Step by step:
1. Preheat oven to 400whisk together olive oil, mustard and honey until well combined.In a large bowl, toss brussels sprouts in honey mustard mixture.
2. Spread brussels sprouts evenly on a cast iron skillet or roasting pan. Salt and pepper to taste.
3. Bake on top rack for 20 minutes.
4. Remove from oven and toss so the brussels sprouts cook evenly.
5. Place back in the oven and roast for an additional 10 minutes.The outside leaves should be slightly charred and the inside should be tender.
Nutrition Information:
covered percent of daily need
