Roasted Garlicky Brussels Sprouts
Savory, mustard-garlic Brussels. You won't be able to help yourself from going back for more!
Servings: 4 1/2 cup
- 8 oz (about 25 sprouts) Brussels sprouts trimmed & halved
- 2 Tbs white vinegar
- 2 tsp honey
- 2 tsp Dijon mustard
- 1/8 tsp black pepper
- 1 dash salt
- 1 clove garlic minced
- 2 Tbs olive oil
- Place Brussels Sprouts on baking sheet. Recommended: Crowd sprouts ontoone side of sheet to prevent drying out.
- Roast sprouts at 400°F for 20-25 minutes or until fork-tender.
- Meanwhile, combine remaining ingredients.
- When sprouts are done, combine with dressing.
Nutrition Facts (per 1/2 cup): 67 calories, 4g fat, 0.5g saturated fat, 0mg cholesterol, 112mg sodium, 8g carbohydrate, 2g fiber, 3g added sugar, 2g protein, 26mg calcium, 201mg potassium, 38mg phosphorus, 5mg oxalate
10 thoughts on “Roasted Garlicky Brussels Sprouts”
Was wondering.. I do roast brussel sprouts often and I love the sound of the mustard and honey which I haven’t done. I usually read through a recipe before I do it. I noticed you said to just roast the Brussels sprouts first…you say to push them together so they won’t dry out…I wondered about that! And I read the rest of your directions and you add all the oil and spices after you roast! I have never heard that! I usually oil up first anything I roast. Chuckle.. I like the sound of the honey roasted on it.. so I think I’m going to try that!
Glad to share some new was of doing things! This is truly one of my favorite go-to recipes. I hope you love it as much as I do!
Do frozen brussel sprouts (& other vegetables)meet your criteria for/ as a healthy veg.source?
Absolutely! There is NOTHING wrong with frozen vegetables of any sort!
Sounds great. How many oxalates per 1/2 C serving?
Hi Linda! It really is one of my favorite recipes – I hope you like it. Only the Brussels Sprouts will contribute significant oxalate. Brussels Sprouts have about 2mg oxalate per 1/2 cup, so there is your answer! Let me know how you like the recipe!
This post has been corrected
So if they
Are 17 mg per half cup, how is it 5 mg in the nutritional info? I heart Them too!
Hi Tammy! That 17mg is a typo . According to the Harvard list, they are more like 2mg per 1/2 cup. The additional tiny amount of oxalate is from the other ingredients. Hope that helps!
There is a correction to the Harvard list on Brussel sprouts Evidently they are 17 per half cup. https://kidneystones.uchicago.edu/how-to-eat-a-low-oxalate-diet/
We could honestly endlessly find different (accurate!) oxalate counts for ANY food. Oxalate (along with most nutrients) differ based on where the food was grown, ripeness and SO many other factors. Other reputable sources have found very low oxalate in Brussels sprouts. In either the 2mg or 17mg case, both are low and this very healthy veggie full of fiber and other kidney stone fighting nutrients can (and should!) definitely be includes for stone prevention!