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Wednesday, January 27, 2010

Maple Dijon Roasted Brussel Sprouts

In my quest to be healthy despite my love of all food, I have decided to start including calorie counts of my recipes.


I saw this recipe over at Closet Cooking a couple of weeks ago and could not wait to try it out. I adore savory/sweet combinations and I new this one would be right up my alley.
The brussels sprouts were out-of-this world good! The tang of the apple cider vinegar with the sweetness of the maple syrup was utterly divine.
I like my roasted veggies ultra crispy so I let them go in the oven for quite a while. The little leaves that fell off of the spouts got nice and crunchy and reminded me a lot of kale chips- Yum!


Maple Dijon Roasted Brussels Sprouts
recipe from here

As you can see I used a pound of brussels sprouts (as apposed to Kevin's two) with the same amount of dressing; I really enjoyed the concentrated flavor and though it was accidental on my part, I will now make them like this every time!

  • 1lb brussels sprouts, washed, trimmed, and halved
  • 1 tbsp extra virgin olive oil
  • salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tbsp whole grain mustard
  • 1 tsp dijon mustard
  • 1 small clove garlic, minced
  • 1/4 cup sliced almonds, toasted
  1. Preheat oven to 400 degrees.
  2. Toss the brussels sprouts in 1 tablespoon olive oil and spread out on a baking sheet.
  3. Whisk together the remaining ingredients minus the almonds. Set aside.
  4. Bake the sprouts for around 30 minutes, being sure to stir them around half way through.
  5. Toss the roasted sprouts and toasted almonds in the vinaigrette and serve!
4 side servings at about 170 calories each, or two big servings at 340 calories each :)

Good to the last sprout!

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