Brussels Sprouts With Dijon Mustard Recipes
BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING
Steps:
- Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
- Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
- Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.
BRUSSELS SPROUTS DIJON
Make and share this Brussels Sprouts Dijon recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 23m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Place sprouts and water in a 1 quart casserole dish.
- Cover and microwave on high 7 minutes or until tender-crisp then drain.
- Add remaining ingredients.
- Toss together to coat sprouts.
- Serve.
FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING
Provided by Geoffrey Zakarian
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
- In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
- Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.
BRUSSELS SPROUTS WITH DIJON SAUCE
I really liked the sauce in this recipe. I like brussels sprouts anyway, but this is a way to doctor them up and make them a bit fancier. Serves a crowd.
Provided by Jajaja
Categories Vegetable
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise, sour cream, mustard, garlic salt, Worcestershire sauce, and hot sauce in a small pan.
- Cook on low heat, stirring often.
- Cook the brussels sprouts according to package directions and be sure to drain.
- Combine brussels sprouts, melted butter, and pecans, tossing to coat.
- Serve with the warmed sauce.
HONEY DIJON BRUSSELS SPROUTS
My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!
Provided by Stacy
Categories Side Dish Vegetables Brussels Sprouts
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Place Brussels sprouts into a saucepan filled with lightly salted water.
- Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
- Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
- Toss Brussels sprouts in mustard mixture to coat.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 14.1 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 78.1 mg, Sugar 6.9 g
BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD
Make and share this Brussels Sprouts with Shallots and Mustard recipe from Food.com.
Provided by CountryLady
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk oil, vinegar & mustard together.
- Toss with vegetables & season to taste.
- Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
- Melt butter in a large skillet & stir in veggies.
- Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
- Sprinkle with dill.
Nutrition Facts : Calories 157.9, Fat 11.7, SaturatedFat 3.8, Cholesterol 11.4, Sodium 86.7, Carbohydrate 12.2, Fiber 3, Sugar 2.6, Protein 3.5
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE
Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
MUSTARD BRUSSELS SPROUTS
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. -Leah-Anne Schnapp, Grove City, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
HONEY DIJON BRUSSELS SPROUTS
Mix up your side dish routine with these roasted Brussels sprouts tossed in a sweet but tangy honey mustard mixture - ready in just 30 minutes.
Provided by Steph
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Remove the outer yellow leaves from the Brussels sprouts and cut them in half.
- Place sprouts on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes until browned and roasted, flipping halfway through the cooking time.
- In a bowl, stir together mustard, honey, and onion powder.
- Remove sprouts from baking sheet and toss with mustard mixture. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 530 kcal, Fat 16 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 712 mg, Carbohydrate 86 g, Sugar 39 g, Protein 23 mg
MAPLE AND DIJON GLAZED BRUSSELS SPROUTS
Ok, I know... Yuck! I don't know many people who actually like brussel sprouts, but I guarantee you that even the pickiest of eaters will enjoy these. They are both savory and sweet. Reminds me of a sweet coleslaw flavor.
Provided by hollyberry117
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large skillet on medium-high heat.
- Add sprouts and cook and stir for 5 minutes, or until lightly browned.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat and cover. Cook 8 minutes, or until sprouts are tender and sauce has reduced to a thick glaze; removing lid after 5 minutes.
Nutrition Facts : Calories 94.6, Fat 3.5, SaturatedFat 2, Cholesterol 7.6, Sodium 98.8, Carbohydrate 14.8, Fiber 3, Sugar 8, Protein 3.2
BRUSSELS SPROUTS WITH DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
AIR FRYER MUSTARD-CRUSTED BRUSSELS SPROUTS
Air-fried smoky Brussels sprouts with a mustard crust. I like to serve these with grilled pork chops but they also pair nicely with chicken, pheasant, duck, or goose.
Provided by Soup Loving Nicole
Categories Brussels Sprouts Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk oil, mustard, paprika, salt, and pepper together in a bowl. Add Brussels sprouts and toss to coat.
- Preheat an air fryer to 390 degrees F (195 degrees C).
- Add Brussels sprouts to the basket of the air fryer and cook for 7 minutes. Toss and cook until desired doneness, about 7 more minutes.
Nutrition Facts : Calories 113 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 267.7 mg, Sugar 2.5 g
More about "brussels sprouts with dijon mustard recipes"
BRUSSELS SPROUTS WITH MUSTARD VINAIGRETTE | CHEF DAN KLUGER
CRISPY ROASTED BRUSSEL SPROUTS WITH GARLIC DIJON SAUCE
From bitesofwellness.com
- Trim the brown woody edges from the brussel sprouts if needed. Cut the brussel sprouts in half lengthwise
MAPLE MUSTARD BRUSSELS SPROUTS WITH CREAMY DIJON AIOLI
From streetsmartnutrition.com
- Preheat your oven to 425 degrees F. Prepare a baking sheet by lining it with aluminum foil or non-stick cooking spray.
- Trim the brussels sprouts and remove the stalks if needed. Chop in half or quarters until nearly uniform in size. Add to a mixing bowl along with whole grain mustard, olive oil, maple syrup, salt, and pepper. Gently toss to coat.
- Spread the brussels sprouts on the prepared baking sheet in a single layer. Bake for 15-20 minutes or until the edges begin to brown and they are cooked to your desired softness.
ROASTED MAPLE DIJON BRUSSELS SPROUTS (VEGAN, PALEO) • ONE ...
CRISPY BRUSSEL SPROUTS WITH DIJON AIOLI - DASH OF MANDI
From dashofmandi.com
- Oven MethodPreheat the oven to 400 degrees F.Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper.Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy and golden enough to your liking! Toss them half way. Dip the brussels sprouts in the dipping sauce and enjoy!
- Air Fryer MethodAdd brussels sprouts (mixed with olive oil, salt, and pepper) in a single layer on the air fryer basket.Cook at 380 degrees F for about 6 minutes.Toss them around and cook for another 5-7 minutes or until they’re crispy and golden. Every air fryer is different, I personally like mine super crispy so I keep them in longer! Just keep an eye on them.
- AioliCombine all the aioli ingredients besides the parsley.Mix together and chill until the brussel sprouts are ready.Serve aioli in a small dipping bowl and top with fresh or dried parsley.
SHEET PAN MAPLE DIJON SALMON AND BRUSSELS SPROUTS
From madaboutfood.co
- Combine dijon mustard, maple syrup, and soy sauce (or coconut aminos) in a small mixing bowl
MAPLE & DIJON ROASTED BRUSSELS SPROUTS ... - SHE LIKES FOOD
From shelikesfood.com
- Pre-heat oven to 400 degrees F. Peel outer leaves off Brussels sprouts, if needed, and cut in half.
- In a small bowl, mix together the remaining ingredients. Place Brussels sprouts in a large cookie sheet and pour seasoning mixture over. Toss to coat and bake until tender and beginning to caramelize, 20-30 minutes.
BRUSSELS SPROUTS WITH CREAMY DIJON CIDER DRESSING - PEACE ...
From peaceloveandlowcarb.com
- Heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and sprinkle generously with salt and pepper. Cook until the sprouts have a nice char on all sides and are crisp- tender, about 10 minutes.
- While the Brussels sprouts are cooking, make the dressing: In a large bowl, mix together the sour cream, Dijon mustard, vinegar, and erythritol.
- Toss the cooked Brussels sprouts in the dressing before serving. Store leftovers in the refrigerator for up to 1 week.
SLOW COOKER BRUSSELS SPROUTS DIJON RECIPE | SIMPLE ...
From simple-nourished-living.com
- Place the brussels sprouts, olive oil, mustard, water, salt and pepper to taste and dried tarragon (if using) in your slow cooker.
STOVETOP BRUSSELS SPROUTS WITH BACON AND MUSTARD
From gogogogourmet.com
- Heat a large, wide skillet over medium heat and add the bacon. Saute and let the fat render down. When bacon has become "chewy-crispy," remove it from the pan using a slotted spoon and set aside.
- Add the brussels sprouts to the pan, and give a quick stir to coat with the bacon fat. Season with salt and pepper. Saute until the brussels begin to turn golden brown. Cover for 5 minutes.
- Remove lid. Sprinkle brown sugar over pan and add mustard. Reduce heat to low, then gently stir to combine and coat the brussels until the brown sugar has melted.
DIJON ROASTED BRUSSELS SPROUTS RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
- In small bowl, whisk olive oil, Dijon mustard, smoked paprika, garlic powder and onion powder until combined. Pour mixture over Brussels sprouts. Using hands or tongs, toss Brussels sprouts to coat. Spread Brussels sprouts in single layer, cut side-down, on baking sheet. Sprinkle with salt.
BEST BRUSSELS SPROUTS WITH HONEY AND MUSTARD - THE HUNGRY ...
From thehungrybluebird.com
- Add brussels sprouts, toss to mix and add a sprinkle of kosher salt. Cook and stir until brown and crisp-tender
- Stir in mustard and honey until well combined and caramelized, a minute or two. Season with salt and pepper. Enjoy.
SAUTéED BRUSSELS SPROUTS WITH LEMON, DIJON, AND PARMESAN
From southernfoodandfun.com
- Cook bacon in skillet over medium-high heat until crispy and then remove from skillet. While bacon is cooking, trim and halve the sprouts.
- Leave about 1 tablespoon bacon grease in skillet and add 1 tablespoon butter. When butter is melted and sizzling, add sprouts cut side down. If all the sprouts won't fit you can place a few on top but if you have a lot that don't fit then you'll need to cook in two batches.
BRUSSELS SPROUTS SLAW WITH DIJON DRESSING AND ALMONDS
From wellplated.com
- Shred the Brussels sprouts: For the quick and easiest possible shredding, cut the end of the bottom off of the Brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the Brussels sprouts with a mandoline, taking care to watch your fingers. If slicing by hand, I recommend holding the stem end, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the ends and any wilted outer leaves, then slice the sprouts into very thin ribbons.
- For all methods: once the Brussels sprouts are sliced, place the shreds in a serving bowl. Toss and fluff them with a fork or your fingers.
- Prepare the dressing: In a medium bowl, whisk together the lemon juice, olive oil, honey, mustard, salt, and pepper. Drizzle 2/3 of the dressing over the slaw and toss to combine. Add the dates, almonds, and Parmesan and lightly toss again. If your salad is drier than you would like, splash in additional dressing. Taste and add additional salt and pepper as desired. Serve immediately or refrigerate for up to 3 hours.
ROASTED BRUSSELS SPROUTS WITH BACON AND DIJON MUSTARD SAUCE
From bakeitwithlove.com
- Preheat your oven to 375 degrees F (190 degrees C). In a large (10-12 inch) cast iron skillet, cook the bacon at medium heat until just beginning to get crispy, about 5-8 minutes. Add the butter, finely minced shallots, and cut brussel sprouts. Continue to cook at medium heat for an additional 5 minutes, or until the brussel sprouts are seared.
- In a small bowl, combine the brown sugar, Dijon mustard, Balsamic vinegar, paprika, ground mustard, and crushed red pepper flakes. Add the Dijon sauce to the cooked brussel sprouts in the cast iron skillet, and stir to coat all of the brussel sprouts thoroughly.
- Transfer the cast iron skillet and contents to the oven and allow to cook at 375 degrees F (190 degrees C) for 45 minutes, or until tender when forked. Stir the contents of the skillet at about 25 minutes into cooking, if desired (as I did) to help cook thoroughly and keep the coating even and moist. Remove from the oven when done and serve immediately.
MAPLE DIJON BRUSSEL SPROUTS - NUTRITION TO FIT
From nutritiontofit.com
- Place brussels sprouts on a baking sheet and drizzle with olive oil, salt, and pepper. Flip brussels sprouts so they are all cut side down on the baking sheet. Bake at 350 degrees for 30-35 minutes.
- In a small bowl, whisk together maple dijon dressing ingredients. (Alternatively you can put them all in a small mason jar and shake until combined.)
- Drizzle the maple dijon dressing over the roasted brussels sprouts on the tray and toss to combine.
HONEY MUSTARD ROASTED BRUSSELS SPROUTS: A HEALTHY SIDE DISH
Add 1/4 cup grainy Dijon mustard, 2 1/2 tbsp honey, 2 tbsp olive oil, 1 tbsp apple cider vinegar, and a pinch of salt and pepper in a small bowl. Stir until completely combined. Remove the pan after the sprouts have baked for 16 minutes. Drizzle with desired amount of honey mustard sauce and toss to coat.
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ROASTED BRUSSELS SPROUTS & BUTTERNUT SQUASH WITH DIJON ...
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DIJON BACON BRUSSELS SPROUTS WITH GOAT CHEESE - GRAIN FREE ...
1 Small Onion, 2 Cup Mushrooms, 3-4 Cloves Garlic, minced. Add the remaining ingredients, except the goat cheese to a small bowl, and combined. ¼ Cup Dijon Mustard, ¼ Cup Honey, 3 Tablespoons Coconut Aminos, 4 Tablespoons Olive Oil, 1 ½ Tablespoons Salt, 1 Teaspoons Pepper. WHen the brussels sprouts are out of the oven toss them into the pan ...
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SHAVED BRUSSEL SPROUT SALAD RECIPE - THE FOODIE AFFAIR
Shaved Brussels Sprouts Salad is a a delicious side dish to add to a weeknight dinner or to your holiday meal. The combination of raw Brussel sprouts, dried cranberries, pecans, dijon lemon salad dressing, and goat cheese just seems to work together. This brussel sprout salad has a nice tangy and sweet flavor followed with an added crunch.
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11 SPICES FOR BRUSSELS SPROUTS WITH MUST-TRY BRUSSELS ...
Dijon mustard contains potassium, selenium, thiamine, and manganese. It is a flavorful yet low-fat, low calories, and no cholesterol condiment. You’re going to love the caramelization of the sprouts in this Spicy Maple Dijon Grilled Brussels Sprouts. The tang from Dijon mustard works perfectly with the spicy heat of cayenne pepper and black ...
From foodfornet.com
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ROASTED BRUSSELS SPROUTS SALAD WITH CREAMY DIJON DRESSING
Method. Preheat oven to 400°F. Toss Brussels sprouts with 3 tbsp olive oil; season with salt and pepper. Spread on foil-lined baking sheet; bake until well roasted, 20 to 25 minutes. Meanwhile, in bowl, whisk together sour cream, mayonnaise, remaining olive oil, Dijon, garlic and zest and juice of 1 lemon. Stir in dill and Parmesan.
From canadianliving.com
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THESE CRISPY BRUSSELS SPROUTS WITH DIJON AIOLI ARE PERFECT ...
The Brussels sprouts get roasted with the oil, salt and pepper at 400°F for around 20 minutes—which just gives you time to whip up the dijon aioli. For the dip, Hickman combines mayo, olive oil, minced garlic, salt and pepper in bowl, then refrigerates the mixture until the Brussels are ready to serve. She tops the dip with a little fresh or dried parsley before serving.
From eatingwell.com
From eatingwell.com
BAKED BRUSSELS SPROUTS WITH DIJON, BALSAMIC, GARLIC SAUCE
Place in the heated oven and cook for 35 - 40 minutes. Turn them gently during booking for even browning. While the sprouts are baking, prepare the sauce in your blender, small bowl or glass jar with a lid. Place all the ingredients in your container and blend together until they are completely incorporated.
From htblifestyle.com
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THESE DIJON-ROASTED BRUSSELS SPROUTS ARE THE ONLY ...
It’s super easy to make: First you mix together Dijon mustard, maple syrup, garlic powder, and olive oil. Then you pour your desired amount of sauce over the halved Brussels sprouts and thinly sliced red onion, toss to coat, and roast at 400°F until caramelized. Technically, the recipe says to add the sprouts directly to the sauce, but I ...
From thekitchn.com
From thekitchn.com
SHREDDED BRUSSELS SPROUTS WITH DIJON WALNUTS - FOOD CHANNEL
3 Add shredded Brussels sprouts and toss with olive, garlic, and garlic for 5 minutes. 4 Add salt and freshly cracked pepper. 5 Add the chopped walnuts and saute for 2-3 minutes. 6 Add Dijon mustard and white wine and fold into Brussels sprouts. 7 …
From foodchannel.com
From foodchannel.com
ROASTED HONEY MUSTARD BRUSSELS SPROUTS - DAILYHERALD.COM
Add the Brussels sprouts to the bowl with the remaining honey mustard mixture and toss to coat well. Transfer to the baking sheet and roast for about 25 to 30 minutes until browned and tender.
From dailyherald.com
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BRUSSELS SPROUTS WITH MAPLE-MUSTARD SAUCE - FORKS OVER KNIVES
In this recipe, Brussels sprouts are braised in a pressure cooker with a tangy-sweet combination of Dijon mustard and maple syrup. There are lots of advantages to pressure-cooking the sprouts: For one, they cook in just three minutes once the pot has reached pressure. The pressurized heat also helps the sprouts hold their shape and texture, so there’s no risk of …
From forksoverknives.com
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GRILLED BRUSSELS SPROUTS WITH MUSTARD DRESSING - PBS FOOD
While the sprouts are grilling, add 2 tablespoons of olive oil to a saute pan and fry the onions until tender. Add the mustard and honey and …
From pbs.org
From pbs.org
ROASTED BRUSSELS SPROUTS WITH HONEY MUSTARD
Put the sprouts on the parchment-lined baking sheet in one single layer. Roast the brussels sprouts for about 45 minutes or until crispy, shaking the sheet about every 15 minutes. Mix together the mustard and honey in a small bowl. When the sprouts are done, add them to a serving bowl. Add in the honey mustard mixture, and toss well. Serve ...
From diabetesfoodhub.org
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MAPLE DIJON ROASTED BRUSSELS SPROUTS - CLOSET COOKING
Arrange the brussels sprouts in a single layer on a baking sheet. Roast in a preheated 400F/200C oven until they start to caramelize, flipping them once in between, about 30 minutes. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl. Toss the brussels sprouts and almonds in the maple dijon vinaigrette.
From closetcooking.com
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ROASTED MAPLE DIJON BRUSSELS SPROUTS - SHANE & SIMPLE
How To Make Maple Dijon Brussels Sprouts. Delicious maple Dijon glazed Brussels sprouts roasted and then seared to perfection. 6 ingredients are all you need for this tangy-sweet-savory side dish!This recipe is so simple and takes about 35-40 minutes, including prep time.. Make The Marinade: Prepare the sauce by combining the maple syrup, Dijon …
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How to Make Honey-Dijon Brussels Sprouts. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Place sprouts on baking sheet, drizzle with olive oil and sprinkle with salt and ...
From parade.com
From parade.com
MUSTARD BRUSSELS SPROUTS RECIPE - A BEAUTIFUL MESS
Mustard Brussels Sprouts, serves 8-12 as a side. Needed: 3 cartons of sprouts (enough to fill a medium size casserole dish), 4 tablespoons oil, 3 teaspoons dijon mustard, 1/4 cup white wine vinegar, 1/3 cup sunflower seeds and/or sesame seeds, salt and pepper.
From abeautifulmess.com
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MAPLE DIJON BRUSSELS SPROUTS WITH BACON - DANA MONSEES ...
Maple Dijon Brussels Sprouts with Bacon . Print. Prep time. 10 mins. Cook time. 25 mins. Total time. 35 mins . Dana: Real Food with Dana. Serves: 4-6 servings. Ingredients. 1 lb brussels sprouts, trimmed and halved; 4 slices of bacon; 2 Tbsp melted ghee or avocado oil; 2 Tbsp lemon juice (½ lemon) 2 Tbsp maple syrup; 1 Tbsp dijon mustard; 1 tsp sea salt; ½ tsp fresh …
From realfoodwithdana.com
From realfoodwithdana.com
DIJON-ROASTED BRUSSELS SPROUTS | GIANT FOOD
In a large bowl, whisk the mustard, maple syrup, garlic powder, and oil to combine. Thinly slice the red onion and add to the mustard mixture, along with the Brussels sprouts. Toss to coat. Spread vegetables in a single layer on a large baking sheet and roast 35–40 min., until sprouts are tender and caramelized, stirring halfway through.
From recipecenter.giantfood.com
From recipecenter.giantfood.com
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