Best Roasted Brussels Sprouts With Agave And Spicy Mustard Recipes

GARLIC AND MUSTARD ROASTED BRUSSEL SPROUTS

Garlic and Mustard Roasted Brussel Sprouts image

I found this on another site and tweeked it just a little, adding lemon juice. Great with a holiday meal, or any weeknight is great too.

Provided by Sharon123

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb Brussels sprout, trimmed (try to get all about the same size)
1/4 cup extra virgin olive oil
1/4 cup agave nectar (or honey)
2 tablespoons prepared stone ground mustard
2 tablespoons minced garlic
1 lemon, juice of (optional)

Steps:

Preheat oven to 350°F.
Line a rimmed baking sheet with parchment or aluminum foil.
In a mixing bowl, whisk together olive oil, agave, mustard and garlic.
Put brussel sprouts in bowl and toss to coat.
Spread evenly on baking sheet in a single layer.
Bake, uncovered, for 30 minutes, until tender.
Place on a platter and squeeze lemon juice over to taste, if desired.
Enjoy!

Nutrition Facts : Calories 171.4, Fat 14.4, SaturatedFat 2, Sodium 109.9, Carbohydrate 9.8, Fiber 3.3, Sugar 2.1, Protein 3.5

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE

Garlic-Roasted Brussels Sprouts with Mustard Sauce image

Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt

Steps:

Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.