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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 -

Ingredients

1 1/2
lb Brussels sprouts
2
small shallots
1/4
teaspoon salt
1/4
teaspoon pepper
Cooking spray
1
tablespoon Dijon mustard
1
tablespoon agave nectar
2
teaspoons olive oil

Steps

Hide Images
  • 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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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