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Easy Roasted Brussels Sprouts With Honey-Balsamic Vinaigrette

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Course: Side Dish
Cuisine: American

Ingredients

  • 1 ½ lb Brussels sprouts
  • 1 tablespoon whole grain dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 2 teaspoon honey
  • 2 tablespoon pine nuts
  • ¾ c crumbled Feta cheese
  • 3 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 400 F.
  2. Wash Brussels sprouts, remove any outer yellow leaves and cut off brown ends. Season with salt, pepper and olive oil. Roast for 30 to 40 minutes or until vegetables are tender, giving a pan an occasional shake every 10 minutes.
  3. In a separate small baking dish, toast the pine nuts for 2 minutes.
  4. In a medium bowl, whisk together whole grain mustard, Dijon mustard, vinegar and honey.
  5. Remove Brussels sprouts from the oven, transfer into a large serving bowl and drizzle over with the vinaigrette. Top with Feta cheese and sprinkle with pine nuts.
  6. Serve immediately.