Caramelized Brussels Sprouts in Mustard Vinaigrette
Updated Sep 20, 2016
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
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
-
Step1Heat oven to 425°F. Line cookie sheet with foil.
-
Step2Trim 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.
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Step3Bake 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
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