I will take a big bowl of crispy, almost burnt, nicely caramelized Brussel’s sprouts any night of the week. They are a favorite side dish, snack, or salad topper and I make them almost once a week. My usual go to is simple salt and pepper, but lately I have been mixing things up with this simple honey mustard added just after roasting. The sweet and salty combo is perfect in my opinion.
In a rush? These can also be made in a pan if you want to speed things up. Heat the olive oil over medium high heat in a heavy pan or skillet. Place the sprouts cut side down in a single layer and cover. Cook for 5-8 minutes until sprouts are tender and cut side is almost black. Toss with the honey mustard and you have a simple side dish in 10 minutes.
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|Serving Size: 1 serving (123g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 10 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 97.5mg||3 %|
|Potassium 449.9mg||12 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 8.8g|
|Protein 4.1g||6 %|
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Calories per serving: 68
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