Brussels Sprouts with Mustard Sauce

Prep: 15Total: 15 minutes


  • 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


  1. Preheat oven to 400F.
  2. Whisk together the dijon, whole grain mustard, agave, avocado oil, and vinegar in a large bowl.
  3. Cut the stumps off the Brussels sprouts and slice in half.
  4. Put the Brussels in the mustard bowl and toss until they are coated.
  5. On a lined baking sheet, place the Brussels so they are laying flat side down.
  6. Roast in the oven for 20 minutes.
  7. After the 20 minutes, sprinkle the pomegranate seeds and roast for another 10 minutes.
  8. While in the home stretch of roasting, throw the pepitas (pumpkin seeds) in a pan over medium-high heat.
  9. Toast them for about 5 minutes, shaking the pan frequently to brown them evenly.
  10. Set aside the toasted pepitas until the Brussels are done cooking.
  11. Plate the Brussels and pomegranate and sprinkle with pepitas.
  12. Sprinkle with a couple pinches of sea salt.


  • 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
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