Roasted Brussells sprouts with balsamic-dijon vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 oz fresh or frozen Brussells sprouts (about 12 small), loose leaves discarded, and cut in half lengthwise. If using frozen, allow to thaw first1 tbsp balsamic vinegar1 tsp Dijon mustard1 tsp extra virgin olive oil1 tsp honey1 tsp lemon juice1/8 tsp ground pepper
1. Preheat oven to 400 degrees. Spray 8 inch baking pan with cooking spray.
2. Place Brussels sprouts in a single layer in pan. Lightly spray with cooking spray
3. Roast for 20 to 25 minutes, or til tender when pierced with a small knife, stirring once.
4. Meanwhile, in a medium bowl, whisk together the remaining ingredients. Add sprouts and stir to coat. Serve hot, warm, or cover and refrigerate for up to 2 days to serve chilled.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUSANMV1.
2. Place Brussels sprouts in a single layer in pan. Lightly spray with cooking spray
3. Roast for 20 to 25 minutes, or til tender when pierced with a small knife, stirring once.
4. Meanwhile, in a medium bowl, whisk together the remaining ingredients. Add sprouts and stir to coat. Serve hot, warm, or cover and refrigerate for up to 2 days to serve chilled.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUSANMV1.
Nutritional Info Amount Per Serving
- Calories: 63.8
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 70.0 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.0 g
- Protein: 2.0 g
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