Roasted Brussels Sprouts with Honey Mustard Sauce
Servings
4Serving size
about 1 cupThis recipe can be multiplied or divided by 2 and makes very good leftovers.
Ingredients
| 1 Tbsp. Olive oil |
| 1 large White onions (thinly sliced) |
| 16 ounces Brussels sprouts, raw (halved or quartered lengthwise) |
| 4 tsp. Coarse ground mustard |
| 2 tsp.. Honey |
| 1/4 tsp. Salt |
| 1 tsp.. White wine vinegar |
| 2 Tbsp No salt added vegetable stock |
Instructions
When the oven comes to temperature, place the olive oil in the pan and add the onions.
Toss and add the Brussels sprouts, toss, and return the pan to the oven.
Roast for 20 minutes, tossing occasionally.
While the sprouts and onions are roasting, in a small bowl whisk together the mustard, honey, salt, vinegar, and vegetable stock.
After roasting the Brussels sprouts for 20 minutes, add the sauce to the pan, toss well, and return to the oven for 7-10 minutes.
Toss well and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Brussels sprouts are bitter when raw, but roasting them brings out their hidden sweetness. Adding mustard for tartness and roasted onions for sweetness and an umami hit along with the honey makes these sprouts far better than the ones that you feared as a kid.