Side Dish

Roasted Brussells sprouts with balsamic-dijon vinaigrette is for Side Dish.

Roasted Brussells sprouts with balsamic-dijon vinaigrette takes 5 minutes to prepare.

Roasted Brussells sprouts with balsamic-dijon vinaigrette takes 20 minutes to cook.

Roasted Brussells sprouts with balsamic-dijon vinaigrette makes 2 servings.

The ingredients for Roasted Brussells sprouts with balsamic-dijon vinaigrette are:

4 oz fresh or frozen Brussells sprouts (about 12 small), loose leaves discarded, and cut in half lengthwise. If using frozen, allow to thaw first
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp extra virgin olive oil
1 tsp honey
1 tsp lemon juice
1/8 tsp ground pepper

Here is how you make Roasted Brussells sprouts with balsamic-dijon vinaigrette:

1. Preheat oven to 400 degrees. Spray 8 inch baking pan with cooking spray.2. Place Brussels sprouts in a single layer in pan. Lightly spray with cooking spray3. Roast for 20 to 25 minutes, or til tender when pierced with a small knife, stirring once.4. Meanwhile, in a medium bowl, whisk together the remaining ingredients. Add sprouts and stir to coat. Serve hot, warm, or cover and refrigerate for up to 2 days to serve chilled.Serving Size: 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user SUSANMV1.

The nutritional information for Roasted Brussells sprouts with balsamic-dijon vinaigrette is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 63.8

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 70.0 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 2.0 g
• Protein: 2.0 g