BRUSSEL SPROUTS – 1 kg Brussels Sprouts – 2 tbsp Olive Oil – ½ tsp Salt MUSTARD SAUCE – 1 tbsp Olive Oil – 2 Shallots – 1 tsp Xanthan gum – 1 tbsp Apple Cider Vinegar – 1 tbsp Sugar-free Maple Syrup – 3 tbsp Dijon Mustard – ½ cup Heavy Cream – ¾ cup Vegetable Stock
Slice the Sprouts
Slice each sprout in half lengthwise and trim the stem side of the Brussels sprouts.
Place on Baking Tray
Place the halved Brussels sprouts on a large baking tray. Preheat oven to 400°F (200°C).
Bake Brussels Sprouts
Bake for 25 minutes, stirring halfway with a wooden spoon to ensure the sprouts are roasted on all sides.
Prepare Mustard Sauce
In a medium saucepan, under medium heat warm olive oil. Add minced shallots and fry until fragrant and translucent.
Add Sauce Ingredients
Whisk in apple cider vinegar, maple syrup, Dijon mustard, cream, and vegetable stock, xanthan gum, and bring to a light boil.
Reduce the Sauce
When it's boiling, reduce to low heat, cover, and simmer 5-6 minutes, often stirring to thicken the sauce.
Pour on Sprouts
Remove the crispy roasted Brussel Sprouts from the oven and pour 3/4 of the hot mustard sauce on the baked sprouts.
Bake Again and Serve
Return in the oven for 10-12 minutes. Serve immediately, drizzle the extra mustard sauce on top and serve as a side dish with grilled tofu or gluten-free whole grain pasta.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 6 Servings
Prep: 10 Minutes Cook: 30 Minutes