Eating Bird Food · by Brittany Mullins★ 5.0 (2)
Roasted Brussels Sprouts on the Stalk
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 9%
CARBS 20G62% OF CAL
5G FIBER9G ADDED2G INTRINSIC3G OTHER11G TOTAL SUGAR
FAT 4G30% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole Brussels sprouts on the stalk are coated in a honey mustard glaze and roasted until caramelized. The result is a savory-sweet, impressive side dish with tender, crispy leaves.
sideamericanroast🍪 sheet pan🔥 ovendairy freegluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 stalk of brussels sprouts
- 2 Tablespoons mustard (I used a mix of Dijon and whole grain)
- 2 Tablespoons honey
- 1 Tablespoon avocado oil (or olive oil )
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 9%
CARBS 20G62% OF CAL
5G FIBER9G ADDED2G INTRINSIC3G OTHER11G TOTAL SUGAR
FAT 4G30% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 210mg
- Total sugar
- 11g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 544mg
- Calcium
- 45mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.