Crispy Roasted Brussel Sprouts with Garlic Dijon Sauce
These crispy roasted brussel sprouts with garlic dijon sauce are the perfect weeknight side dish or snack. They are so easy to make, are ready in under 30 minutes! This vegan, paleo, Whole30, keto and low carb friendly recipe is a simple appetizer or perfect game day snack!
Servings 4 servings
Calories 242kcal
Ingredients
- 1 tbsp avocado oil
- 2 pounds brussel sprouts, trimmed and halved
- 1 tsp sea salt
- 1 tsp garlic powder
Garlic Dijon Sauce
- 2 tbsp tahini or almond butter
- 2 tbsp coarse dijon mustard
- 1 tbsp olive oil or garlic infused olive oil
- 2 tbsp apple cider vinegar
- 1 tsp herbs de provence
- 1 tsp garlic powder
Instructions
- Preheat the oven to 425F
- Trim the brown woody edges from the brussel sprouts if needed. Cut the brussel sprouts in half lengthwise
- Place parchment paper or a silicon liner on a rimmed baking sheet.
- Add the brussels to the baking sheet and drizzle 1 tbsp avocado oil and 1 tsp salt over the brussels. Stir them well with your hands
- Place brussels in the oven for 20 minutes at 425F.
- After 20 minutes, remove the brussels from the oven and flip them around, making sure that both sides can get brown and crispy. Place brussels back in the oven
- Bake for an additional 5 minutes at 425F. While brussels are baking, make the garlic dijon sauce
- After 5 minutes, remove the brussels and pour 1 tbsp garlic olive oil (or 1 tbsp olive oil + 1 tsp garlic powder) over the brussels. Stir well and place back in the oven 2 more minutes.
- After 2 minutes remove the brussels and serve with the garlic dijon sauce
Garlic dijon sauce
- Combine the ingredients for the garlic dijon sauce in a small bowl and stir well with a spoon until combined.
Video
Nutrition
Calories: 242kcal | Carbohydrates: 22g | Protein: 9g | Fat: 15g | Fiber: 9g | Sugar: 5g
