4 Serves
36 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
214 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
53 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
459 mg / 4,700 mgSodium
31 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Using a chef's knife, trim the ends of the Brussels sprouts and cut them into halves or quarters.
In a large mixing bowl, toss the prepared Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until tender and golden brown.
Transfer the roasted sprouts to a clean bowl, add the Dijon mustard and garlic paste, and toss thoroughly to coat before serving.
45
g15
g20
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