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Caramelized Brussels Sprouts in Mustard Vinaigrette

1 Ratings

1 Comments

Caramelized Brussels Sprouts in Mustard Vinaigrette

Prep 15 min
Total 25 min
Servings 6

This recipe is inspired by Karyn's on Green in Chicago, a well-known contemporary vegan restaurant. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

1 1/2

lb Brussels sprouts

small shallots

1/4

teaspoon salt

1/4

teaspoon pepper

Cooking spray

tablespoon Dijon mustard

tablespoon agave nectar

teaspoons olive oil

Steps

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1

Heat oven to 425°F. Line cookie sheet with foil.
2

Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
3

Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 80
Calories from Fat: 20

% Daily Value

Total Fat: 2g; 3%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 180mg; 8%
Potassium: 370mg; 11%
Total Carbohydrate: 12g; 4%
Dietary Fiber 3g 13% Sugars 6g
Protein: 3g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 60%; 60%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;