4 Serves
44 Mins
Preheat your oven to 200°C. In a small mixing bowl, whisk together the olive oil, mustard, honey, and honey Dijon mustard until the emulsion is smooth and well combined.
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Vitamin K
234 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
71 µg / 400 µgCalcium
62 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
491 mg / 4,700 mgSodium
33 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Place the trimmed Brussels sprouts into a large mixing bowl and pour the honey-mustard glaze over them, tossing thoroughly to ensure every sprout is evenly coated.
Spread the glazed Brussels sprouts in a single layer on a cast iron skillet or roasting pan. Season generously with salt and pepper.
Roast on the top rack of the oven for 20 minutes. Remove the pan carefully, toss the sprouts with tongs to ensure even browning, and return to the oven for an additional 10 minutes until the leaves are charred and the centers are tender.
25
g95
g20
g
Yemeni
