Roasted Marinated Brussels Sprouts
Marinated Brussels sprouts, roasted in a maple balsamic marinade with lemon and Dijon mustard, make a delicious and crispy side dish packed with flavors.
Servings: 4
Calories: 885kcal
Equipment
- NutriChef Nonstick Cookie Sheet Baking Pan | 2pc Large and Medium Metal Oven Baking Tray - Professional Quality Kitchen Cooking Non-Stick Bake Trays w/ Rimmed Borders, Guaranteed NOT to Wrap
Ingredients
- 350 g Brussel sprouts 12 ounces
- 3 tablespoons Balsamic vinegar
- 5 tablespoons Olive oil Extra Virgin
- 1 tablespoon Lemon juice to balance the flavor
- 1,5 teaspoon Dijon mustard
- 1 tablespoon Maple syrup
- ½ inch Ginger fresh, optional
- 4 sprig rosemary 2 teaspoon chopped fresh
Instructions
- [mv_schema_meta name="make the marinade."]Whisk together olive oil, balsamic vinegar, lemon, maple syrup, Dijon mustard and rosemary in a bowl.
- [mv_schema_meta name="marinate the Brussels sprouts."]Trim off the ends of the Brussels sprouts and remove any outer leaves. Cut sprouts in half and mix well with the marinade. Marinating the sprouts in a large bowl helps the marinade reach all Brussels sprouts. Coat them thoroughly and place them in a Ziplock bag or airtight container in the fridge for at least 30 minutes.
- [mv_schema_meta name="Roast Brussels Sprouts."]Preheat the oven to 400 degrees F ((200 C). Line a baking sheet and spread the marinated Brussels sprouts in a single layer. Season with salt and pepper to taste, and toss to coat Brussels sprouts with remaining rosemary. Roast in the oven for 20-25 minutes or until the edges are golden brown and crispy.
Video
Notes
Serve the marinated Brussels sprouts as a delicious side dish or enjoy them as an appetizer.
Nutrition
Serving: 1g | Calories: 885kcal | Carbohydrates: 69g | Protein: 116g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 31g | Sodium: 686mg | Fiber: 56g | Sugar: 12g