Roasted Brussel Sprouts in Dijon Dressing

I LOVE brussels sprouts. I like them boiled just fine, with a little spread of butter and a bit of salt- but like many vegetables, they’re best roasted, as they become caramelized, which makes them more fuller with flavor, and sweeter. And it’s with this latter technique that I’m far more able to win alleged sprouts-haters over to my side.

I’m not sure if this is just an American thing, but it’s weirdly hard to find a brussels sprout recipe online that doesn’t feature brown sugar or maple syrup. I have indeed sampled brussels sprouts in maple syrup-based sauce at the few Thanksgivings we’ve had at others’ homes, and found them delicious. But not only do sugar and syrup add a chunk of fat and calories, there’s actually no need for sweet additions to vegetables that are already being caramelized.

1 lb brussels sprouts
1 ½ tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
salt, to taste
garlic powder

Pre-heat oven to 350 degrees. Foil up a baking tray.

Slice the bases off the brussels sprouts. Remove any torn or discolored outer leaves. Slice each sprout in half.

In a bowl, mix the olive oil, balsamic vinegar, and the Dijon mustard. Add the brussels sprouts, a pinch of salt, and toss well.

Shake the sprouts onto the prepped baking tray, so they lie in a single layer. Shake a bit of garlic powder over them. Bake for 40-45 minutes, until browned and beginning to crisp. Enjoy hot or cold.

Serves 4 as a side.

Meal Cost:
1 lb brussels sprouts- $2.00
olive oil- pantry
balsamic vinegar- pantry
Dijon mustard- pantry
salt- pantry
garlic powder- pantry

Total Calories:
1 lb brussels sprouts- 241
1 ½ tbsp olive oil- 180
1 tbsp balsamic vinegar- 8
1 tbsp Dijon mustard- 10

The total cost of this side dish is $2. As it serves four people, the number of calories per person is 110. (OR, if you have a similar reaction to me when I taste these, making a single meal of these comes to 439 calories.)


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