Recipe
Brussels Sprouts with Mustard Sauce
Prep: 15Total: 15 minutes
Ingredients
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 3 tablespoons agave nectar
- 2 tablespoons avocado oil
- 1 tablespoon white wine vinegar
- 18 oz. Brussels sprouts
- 3 tablespoons pomegranate seeds
- 3 tablespoons pepitas (pumpkin seeds), toasted
- few pinches of sea salt
Instructions
- Preheat oven to 400F.
- Whisk together the dijon, whole grain mustard, agave, avocado oil, and vinegar in a large bowl.
- Cut the stumps off the Brussels sprouts and slice in half.
- Put the Brussels in the mustard bowl and toss until they are coated.
- On a lined baking sheet, place the Brussels so they are laying flat side down.
- Roast in the oven for 20 minutes.
- After the 20 minutes, sprinkle the pomegranate seeds and roast for another 10 minutes.
- While in the home stretch of roasting, throw the pepitas (pumpkin seeds) in a pan over medium-high heat.
- Toast them for about 5 minutes, shaking the pan frequently to brown them evenly.
- Set aside the toasted pepitas until the Brussels are done cooking.
- Plate the Brussels and pomegranate and sprinkle with pepitas.
- Sprinkle with a couple pinches of sea salt.
Tips
- Per serving: Calories 211; Fat 9.7g (Sat 1.4g); Protein 4.9g; Carb 22.1g (net carbs 17.1g); Fiber 5.0g; Sodium 219mg
Nutrition Info:
- Serving Size: 4
Find it online: https://thetoastedpinenut.com/brussels-with-mustard-sauce/