Roasted Brussels Sprouts with Agave and Spicy Mustard Recipe - Allrecipes.com
Roasted Brussels Sprouts with Agave and Spicy Mustard Recipe
  • READY IN 45 mins

Roasted Brussels Sprouts with Agave and Spicy Mustard

Recipe by  

"Never liked brussels sprouts until I tried this recipe. Amazing! The key to this is roasting them in the oven."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Drizzle olive oil over Brussels sprouts in a large mixing bowl; toss to coat. Spread sprouts onto a baking sheet; season with salt and pepper.
  3. Roast in preheated oven until hot in the middle, about 15 minutes.
  4. Whisk agave nectar and spicy mustard together in a large mixing bowl until smooth; add sprouts and toss to coat. Spread onto baking sheet.
  5. Roast sprouts until tender, about 20 minutes more.
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Reviews More Reviews

Dec 19, 2013

I love roasted Brussels Sprouts but I wasn't sure how the mustard and agave would work with them. It works! I doubt I would buy agave to make this because honey seems to me to be a better choice, agave having no flavor. I used a coarse spicy mustard, which was what I had but I think a smoother texture would be better. This recipe will be used again in my kitchen. Thanks Zoodleman

 
Apr 02, 2014

The glaze for the sprouts is delicious. It goes well over any roasted veggie. I combined Brussel sprouts, asparagus, red bell pepper, onion and a bit of garlic. My husband who swears he doesn't like either Brussel sprouts or asparagus went back for seconds. I will use this often. Made my kitchen smell YUMMMMMY! Thanks for sharing.

 

9 Ratings

Mar 05, 2014

Made these exactly as suggested and they were a big hit with the family!

 
Aug 24, 2014

Delicious! I made these exactly as the recipe stated but tossed the Brussels sprouts with feta cheese when they came out of the oven. These were great!

 
Feb 22, 2014

Boy, were these good! Followed the recipe and looking forward to next time. Thanks.

 
Dec 28, 2013

Made as written and these were excellent. I used a super hot mustard which complimented the agave nectar nicely. If you don't have agave nectar on hand, honey would work nicely too and might actual caramelize them more. I plan on playing around with different types of mustard for variety but this one is a keeper. Thanks Zoodleman!

 
Dec 22, 2013

8 LETTERS FOR YOU... F-A-B-U-L-O-U-S. THIS RECIPE JUST MELTED IN MY MOUTH I CANNOT EVEN BELEIVE IT. YOU ARE A GOD ZOODLEMAN, I BOW DOWN ON THE ALTER ON YOUR BRUSSEL SPROUT MAKING SKILLS, YOU ARE A CREATIVE GENIUS. MAYBE EVEN AN ARTIST I MIGHT SAY. I WISH YOU A VERY MERRY CHRISTMAS AND A HAPPY NEW YEAR, AND I HOPE TO CONTINUE SEEING NEW RECIPES BEING POSTED FROM "zoodleman" (AWESOME NAME I MIGHT ADD). JUST A BIT OF A HINT, I LOVE PULLED PORK, ILL LET YA KNOW WHEN ITS ON SALE... SINCERELY, I WISH I WAS AS GOOD OF A COOK AS YOU.

 

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Nutrition

  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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