Roasted Brussels Sprouts in Chipotle Mustard Sauce
2 to 3 tablespoons yellow mustard
1/4 cup nutritional yeast
2 to 3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 teaspoons ground Chipotle
1 teaspoon paprika
1/2 teaspoon garlic granules
1/2 teaspoon salt
1/2 pound Brussels sprouts, destemmed and halved
1) Preheat oven to 375 degrees Fahrenheit.
2) Whisk first 8 ingredients together to make the sauce. Add more olive oil if too thick to get the right consistency.
3) Toss Brussels sprouts in the sauce and mix to coat. Pour sprouts and any extra sauce onto a parchment lined baking sheet and bake for 45 minutes, turning/stirring halfway through. Remove from oven and serve hot.
Tip: These are super if you let them char a little and get crunchy. You can expedite this process by roasting at 400°F instead of 375°F.
Source of recipe: I created this recipe after lunching at Karyn's on Green in Chicago. My husband and I were inspired by the Roasted Brussels Sprouts Creole Mustard Sauce side dish and wanted to replicate the recipe at home. This is the result!!