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- One of my favorite vegetables is brussels sprouts
- Roasting brussels sprouts is fast,
- Easy and brings out their natural sweetness
- Top warm, roasted brussels sprouts with honey Dijon balsamic vinaigrette
- Delicious~
- 16 oz brussels sprouts
- 2-4 T olive oil
- Preheat oven to 425°
- Cut off stem end of brussels sprouts
- Remove any loose outer leaves
- (This step is a personal preference and is not necessary)
- Spread sprouts on foil lined baking sheet
- Drizzle with olive oil
- Season with salt and pepper
- Roast in preheated oven for 20-30 minutes or
- Until fork tender
- Make Vinaigrette:
- 1 t garlic, minced
- 1 t salt, or to taste
- 3 t dijon mustard
- 3-4 t honey
- 6 T balsamic vinegar
- 2 T white wine vinegar
- 2 T frozen white grape juice concentrate
- thawed and room temperature
- fresh cracked black pepper
- 1/2 cup canola oil
- 2 T olive oil
View Full Recipe at Turnips 2 Tangerines
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 772g | |
| Calories 1572 | |
| Calories from Fat 1223 | 78% |
| Total Fat 138.39g | 173% |
| Saturated Fat 13.07g | 52% |
| Trans Fat 0.44g | |
| Cholesterol 33mg | 11% |
| Sodium 2836mg | 118% |
| Potassium 1973mg | 56% |
| Total Carbs 68.48g | 18% |
| Dietary Fiber 17.8g | 59% |
| Sugars 36.53g | 24% |
| Protein 27.74g | 44% |
