Maple Dijon Roasted Brussel Sprouts
In my quest to be healthy despite my love of all food, I have decided to start including calorie counts of my recipes.
I saw this recipe over at Closet Cooking a couple of weeks ago and could not wait to try it out. I adore savory/sweet combinations and I new this one would be right up my alley.
The brussels sprouts were out-of-this world good! The tang of the apple cider vinegar with the sweetness of the maple syrup was utterly divine.
I like my roasted veggies ultra crispy so I let them go in the oven for quite a while. The little leaves that fell off of the spouts got nice and crunchy and reminded me a lot of kale chips- Yum!
Maple Dijon Roasted Brussels Sprouts
recipe from here
As you can see I used a pound of brussels sprouts (as apposed to Kevin’s two) with the same amount of dressing; I really enjoyed the concentrated flavor and though it was accidental on my part, I will now make them like this every time!
ingredients:
- 1lb brussels sprouts, washed, trimmed, and halved
- 1 tbsp extra virgin olive oil
- salt and pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tbsp whole grain mustard
- 1 tsp dijon mustard
- 1 small clove garlic, minced
- 1/4 cup sliced almonds, toasted
- Preheat oven to 400 degrees.
- Toss the brussels sprouts in 1 tablespoon olive oil and spread out on a baking sheet.
- Whisk together the remaining ingredients minus the almonds. Set aside.
- Bake the sprouts for around 30 minutes, being sure to stir them around half way through.
- Toss the roasted sprouts and toasted almonds in the vinaigrette and serve!
4 side servings at about 170 calories each, or two big servings at 340 calories each 🙂
Good to the last sprout!
Rachel, your photos are gorgeous! All of them!