Ingredients and Weight:
- Brussels sprouts, 2 lbs (907 g)
- Olive oil, 2 tbsp (30 ml)
- Balsamic vinegar, 1/4 cup (60 ml)
- Honey, 1 tbsp (15 ml)
- Dijon mustard, 1 tsp (5 g)
- Salt and pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Trim the Brussels sprouts by removing the tough ends. Halve or quarter them, depending on their size.
- In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet lined with parchment paper.
- Roast in a preheated oven at 425°F (220°C) for 15-20 minutes, or until tender and slightly caramelized.
Nutritional Information:
- Calories: 150 per serving
- Fat: 10 g
- Carbohydrates: 20 g
- Protein: 5 g
- Fiber: 5 g
Dish Characteristics:
- Crispy and tender
- Sweet and tangy
- Slightly caramelized
- Perfect as a side dish or appetizer
User Comments:
- "These Brussels sprouts are so delicious! They're roasted to perfection and have the perfect balance of sweet and tangy flavors."
- "I used to hate Brussels sprouts, but this recipe changed my mind. They're so crispy and flavorful."
- "This is a great way to get kids to eat their vegetables. My daughter loves these Brussels sprouts."
Special Precautions and Tips:
- Make sure to trim the Brussels sprouts thoroughly to remove any tough parts.
- Don't overcrowd the baking sheet, as this will prevent the Brussels sprouts from roasting evenly.
- Keep an eye on the Brussels sprouts towards the end of cooking to make sure they don't burn.
