Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you’re making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.
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|Serving Size: 1 serving (250g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 55 (36%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 10.2mg||3 %|
|Sodium 358.6mg||12 %|
|Potassium 680.9mg||18 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 17.1g|
|Protein 5.3g||8 %|
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Calories per serving: 154
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