Sweet Roasted Brussels Sprouts

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Okay, go ahead and say it. I can hear you.

“I don’t like brussels sprouts!” See? I heard you.

Well, you’ll like this brussels sprouts recipe. Roasted in the oven, these tiny little cabbages come out caramelized, sweet, and tender.

Sweet Roasted Brussels Sprouts

Sweet Roasted Brussels Sprouts

Take a chance and give them a try. You won’t be disappointed, and you’ll be getting a serving of those healthy veggies in for the day too.

Can’t beat that!

Many People Hate Brussels Sprouts But Not These Sweet Roasted Brussels Sprouts
 
Prep time
Cook time
Total time
 
Ingredients
  • 24 ea brussel Sprouts, trimmed and halved
  • ½ tablespoon olive oil
  • ½ tablespoon maple syrup
  • ½ tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. Steam brussels sprouts until crisp-tender. About 5 minutes.
  2. Heat oven to 450.
  3. Spray cookie sheet with cooking spray.
  4. Combine remaining ingredients and toss with brussels sprouts.
  5. Spread on cookie sheet and roast in oven until tender and lightly browned. About 10 minutes.
Nutrition Information
Serving size: 2

What’s good for me in this dish?

Brussels sprouts top the charts in vitamins K and C. They also contain folate, vitamin A, manganese, and lots of fiber. They provide cancer protection in the form of sulfur containing phytonutrients called “sulforaphane.” Brussels sprouts lower your risk of bladder, prostate, colorectal and lung cancer. They are also good for detoxification and cleansing.
Calories: 143
Total Fat: 3.99g
Cholesterol: —
Sodium: 101mg
Total Carbs: 23.97g
Dietary Fiber: 8.79g
Sugars: 8.03g
Protein: 7.88g

Weight Watchers Points 2

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

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Comments

    • says

      I tried to grow them this last season. I had great stocks with lots of mini sprouts, but they never got big. I think I didn’t have the right conditions. I’ll try again next year!

    • says

      We just recently discovered how great they are. I was l listening to a podcast today where the cook steamed them, the sauted them with salt, pepper, and ground nutmeg. Sounded interesting. I’ll have to give it a try. Your chili sounds fantastic!

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