I love brussels sprouts! I'm alone in my family with that love, but that's okay with me! I thought that they were delicious this way, which is the same way that I roasted the kale the other day. I only had frozen on hand, and I know that they'd be even better made with fresh ones, cut in half in order to absorb even more of that wonderful balsamic mustard sauce!
1 lb brussels sprouts, fresh or frozen (but fresh is best!)
1/4 cup organic balsamic glaze (no sugar or coloring)
1/4 cup spicy brown mustard
1/4 cup water
2 Tbsp nutritional yeast (nooch)
1 tsp garlic powder
Preheat oven to 400 degrees F.
Place a silicone mat on a baking sheet.
If using fresh brussels sprouts wash well, and dry. If they're large, cut them in half.
In a large bowl, mix together balsamic glaze, mustard, water, nutritional yeast, and garlic powder.
Add brussels sprouts; mix well.
Place on baking sheet, spread out evenly.
Bake for 20-25 minutes.
1 lb brussels sprouts, fresh or frozen (but fresh is best!)
1/4 cup organic balsamic glaze (no sugar or coloring)
1/4 cup spicy brown mustard
1/4 cup water
2 Tbsp nutritional yeast (nooch)
1 tsp garlic powder
Preheat oven to 400 degrees F.
Place a silicone mat on a baking sheet.
If using fresh brussels sprouts wash well, and dry. If they're large, cut them in half.
In a large bowl, mix together balsamic glaze, mustard, water, nutritional yeast, and garlic powder.
Add brussels sprouts; mix well.
Place on baking sheet, spread out evenly.
Bake for 20-25 minutes.
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