Recipe Details
Ingredients
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2tablespoonsolive oil
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1 ½teaspoonsDijon mustard
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¼teaspoonsea salt
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1pinchred pepper flakes
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1poundBrussels sprouts
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil.
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Mix together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
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Trim stems of Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in sauce in the bowl, tossing with your fingers until leaves are evenly coated. Spread leaves on the prepared baking sheet in a single layer.
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Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate; continue roasting, removing crispy leaves every 5 minutes, until all leaves are crispy, about 10 minutes more.
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Editor’s Note:
Nutrition data for this recipe includes the full amount of Brussels sprouts. The actual amount of Brussels sprouts consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories111 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
5% |
| Sodium 186mg |
8% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 4g |
16% |
| Total Sugars 3g |
|
| Protein 4g |
8% |
| Vitamin C 97mg |
107% |
| Calcium 48mg |
4% |
| Iron 3mg |
17% |
| Potassium 448mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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