Eating Vegetarian

This Easy Brussels Sprouts Recipe Will Convince Even Skeptics To Love the Gut-Healthy Veggie

Candice Kumai

Photo: Candice Kumai
If you hated Brussels sprouts as a kid (understandable), it’s time to rediscover this amazing food. This vegetable is packed with vitamins B1, B6, C, and K, as well as folate, fiber, and potassium. You’ll go wild over these Dijon-braised sprouts and wonder why you waited so long to devour them! (FYI, if you don’t have dried apricots on hand, opt for dried cranberries or apple slices to add more tartness.)

Dijon-braised Brussels sprouts

Serves 4

For the vinaigrette:

2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon sea salt

For the Brussels sprouts: 

1 pound Brussels sprouts, julienned
1/2 cup slivered almonds
1/2 cup julienned dried apricots

1. Preheat the oven to 350°F and line a baking sheet with aluminum foil.

2. In a large bowl, combine the Brussels sprouts, almonds, and apricots.

3. In a small bowl, whisk together all the ingredients for the vinaigrette.

4. Pour the vinaigrette over the Brussels sprouts and toss well to combine.

5. Spread the mixture evenly on the baking sheet. Roast for approximately 55 minutes, or until the leaves of the sprouts are tender and golden brown.

For more healthy recipes and cooking ideas from our community, join Well+Good’s Cook With Us Facebook group.

Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission.

Loading More Posts...