Rating: 4 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
  • 13 Ratings

This roasted Brussels sprouts recipe has some extra tang thanks to red onion. Adding apple slices and pancetta to the mix makes this our best roasted Brussels sprouts recipe.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
25 mins
roast:
25 mins
total:
50 mins
Servings:
8
Yield:
1/2 cup each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan. Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.

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  • In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.

Nutrition Facts

141 calories; fat 8g; cholesterol 4mg; saturated fat 2g; carbohydrates 15g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 9g; protein 4g; vitamin a 340.1IU; vitamin c 38.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 32.3mcg; sodium 249mg; potassium 244mg; calcium 30.3mg; iron 0.9mg.
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