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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- Sea salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon maple syrup may reduce or omit for sugar-free
- 1 teaspoon Dijon mustard
- 1 tablespoon grainy mustard
- 1 small clove garlic minced
- 1/4 cup almond slices toasted
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 400 degrees F. In a large bowl, toss the Brussels sprouts in the oil along with the salt and pepper.
- Arrange the Brussels sprouts in a single layer on a baking sheet. Place sheet in oven and roast until they start to caramelize, about 30 minutes, flipping them half way through cooking. Remove from oven and allow to cool just a few minutes.
- Mix the oil, vinegar, maple syrup, mustards, garlic, salt, and pepper in a small bowl.
- Toss the Brussels sprouts and almonds in the almonds in the maple Dijon vinaigrette.
Recipe Notes
Recipe from http://closetcooking.blogspot.com/2010/01/maple-dijon-roasted-brussels-sprouts.html, Copyright, 2010.