CARAMELIZED BRUSSELS SPROUTS IN MUSTARD VINAIGRETTE

Caramelized Brussels Sprouts in Mustard Vinaigrette image

This recipe is inspired by Karyn's on Green in Chicago, a well-known contemporary vegan restaurant.

Provided by Betty Crocker Kitchens

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 lb Brussels sprouts
2 small shallots
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 tablespoon Dijon mustard
1 tablespoon agave nectar
2 teaspoons olive oil

Steps:

Heat oven to 425°F. Line cookie sheet with foil.
Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 6 g, TransFat 0 g