Garlic and Mustard Roasted Brussels Sprouts
These garlic and mustard roasted Brussels sprouts are bursting with flavor! A simple, healthy side dish that’s both gluten-free and vegan, perfect for any fall meal.
Equipment
- aluminum foil
- mixing bowl
- Parchment paper
- Rimmed baking sheet
Ingrediënten
- ¼ cup 84 g agave nectar
- ¼ cup 60 ml extra-virgin olive oil
- 1 pound 455 g Brussels sprouts
- 2 tablespoons 30 g stone-ground mustard
- 2 tablespoons 30 g minced garlic
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a rimmed baking sheet lined with parchment or aluminum foil.
- In a mixing bowl, whisk together the olive oil, agave nectar, mustard, and garlic.
- Add the Brussels sprouts and toss to coat.
- Spread evenly on the baking sheet in a single layer.
- Bake, uncovered, for 30 minutes, or until fork-tender.
Notes / Tips / Wine Advice:
Wine advice:
Pair this dish with a dry white wine like Chardonnay, which complements the tangy mustard and savory garlic flavors.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 14 g | Sugar: 10 g | Salt: 0.2 g
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