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| breakfast sprouts topped with hummus |
This certainly is yummy! An unexpected mix of ingredients make for an excellent way to get more cruciferous veggies into your diet. I borrowed this recipe from Chef AJ. I tried it once with the big 'ol bag of shave Brussels sprouts and kale from Costco (I shared earlier that earlier.) Makes it even quicker and easier! Since then I have tried it on butternut squash and sweet potato chunks and,of course, the halved and whole frozen Brussels sprouts.
Preheat oven to 450F.
Trim the ends off of 2 pounds of Brussels Sprouts and cut in half or fourths This depends on how large the Brussel Sprouts are. In this bag of frozens the sprouts were small so I didn't do anything!
Place in a large bowl and add 1/4 cup of your favorite low sodium Dijon mustard or salt free Stone ground mustard and 1/4 cup of your favorite Balsamic vinegar. Mix well until the veggies are completely coated. Bake on a piece of parchment paper or nonstick silicone baking mat for at least 30 minutes, stirring every 10-15 minutes. If your Brussels sprouts are quite large or you prefer them crispier or more blackened, roast up to 30 minutes longer until they are done the way you like them. Make sure you stir them around every 10-15 minutes.
*Try cooking them with thinly sliced red onions.
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