Even if you don’t care for Brussels sprouts, give these a try! The flavorful garlic and mustard marinade makes these roasted sprouts irresistibly delicious.
Roasted Brussels Sprouts
Even if you don’t care for Brussels sprouts, give these a try! The flavorful garlic and mustard marinade makes these roasted sprouts irresistibly delicious.
Equipment
- Baking sheet (rimmed)
- Mixing bowl
- Parchment paper or aluminum foil
- Whisk
Ingredients
- 1 pound 455 g Brussels sprouts
- ¼ cup 84 g agave nectar
- ¼ cup 60 ml extra-virgin olive oil
- 2 tablespoons 30 g minced garlic
- 2 tablespoons 30 g stone-ground mustard
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a rimmed baking sheet with parchment paper 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 evenly.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Bake, uncovered, for 30 minutes, or until fork-tender.
Notes & Wine Advice
Serving Tip:
Serve warm as a side dish or mix into a grain bowl for added flavor.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a dry Riesling for a refreshing contrast.
Nutrition values
Calories: 230 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 14 g | Sugar: 17 g