Roasted Brussels Sprouts

Roasted Brussels Sprouts

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tbs cider vinegar

  • 1

    tbs honey

  • c whole grain mustard

  • c creme fraiche

  • 1

    tbs kosher salt

  • ½

    tbs plus ⅛ tsp black pepper divided

  • lbs Brussels sprouts trimmed and halved

  • 3

    tbs olive oil


Whisk together vinegar, honey, mustard and creme fraiche. Season with 1/4 tsp salt and 1/8 tsp pepper Preheat oven to 409 On baking sheet toss sprouts in olive oil and remaining 3/4 tsp salt and 1/2 tsp pepper Roast 30 - 35 min Shaking during cooking - cook until crisp on outside and tender on inside Season with more salt and pepper if desired Serve with reserved mustard sauce


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