Usuba
Brussels Sprouts with Maple and Mustard Sauce
Crispy Brussels sprouts with caramelized edges in a savory sauce made from maple syrup, mustard, and apple cider vinegar. The finishing touch — roasted almonds add texture and a nutty flavor.
- Total
- 40 min
- Standard serving
- 282.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Clean the Brussels sprouts and cut each head in half. Transfer to a bowl, add half of the olive oil, salt and pepper. Mix well.
- 2
Step 2
Preheat the oven to 200 degrees.
- 3
Step 3
Spread the cabbage in a single layer on a baking sheet with the cut side down. Bake for approximately 30 minutes, stirring several times, until the edges begin to caramelize and the cabbage becomes tender.
- 4
Step 4
In a small bowl, mix the remaining olive oil, apple cider vinegar, maple syrup, whole grain and Dijon mustard. Add minced garlic, salt and pepper to taste.
- 5
Step 5
Transfer the baked cabbage to a bowl, drizzle with sauce and mix. Sprinkle with fried almond flakes and serve.
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