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Caramelized Brussels Sprouts in Mustard Vinaigrette

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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This recipe is inspired by Karyn's on Green in Chicago, a well-known contemporary vegan restaurant.

Caramelized Brussels Sprouts in Mustard Vinaigrette

  • Prep Time 15 min
  • Total 25 min
  • Servings 6
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Heat oven to 425°F. Line cookie sheet with foil.
  • Step 
    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.
  • Step 
    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

80 Calories
2g Total Fat
3g Protein
12g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
20
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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