Gluten-Free Roasted Brussels Sprouts

Ingredients

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• 1.5 lbs Brussels sprouts, trimmed and halved
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. In a large bowl, combine the trimmed and halved Brussels sprouts with the extra virgin olive oil, ensuring each sprout is lightly coated. This will help them crisp up beautifully in the oven.
2. 2 In a small separate bowl, whisk together the gluten-free Dijon mustard, salt, black pepper, and minced garlic (if using) to create a flavorful dressing. The mustard adds a subtle tang that complements the earthy Brussels sprouts.
3. 3 Add the prepared dressing to the bowl with the Brussels sprouts and toss everything together thoroughly until the sprouts are evenly coated. Make sure the seasonings are distributed well for consistent flavor in every bite.
4. 4 Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows for optimal air circulation, which is crucial for achieving those desirable crispy edges. Roast for approximately 25-30 minutes, or until the sprouts are tender on the inside and beautifully caramelized and golden brown on the outside, flipping them halfway through the cooking time.
5. 5 Once roasted to perfection, remove the Brussels sprouts from the oven. They should have a slightly softened texture with delightfully crispy, browned edges and a rich aroma. Taste and adjust salt and pepper if needed before serving immediately as a delicious side dish.

Nutrition (per serving)

Tips & Notes

• Lay the halved sprouts cut-side down on the parchment. The flat side browns deeply against the hot pan while the rounded side stays tender.
• Sort the sprouts by size as you trim them and cut any very large ones into quarters, so every piece is about the same size and finishes roasting at the same time.
• Pull off loose or yellowed outer leaves as you trim. A few loose green leaves can go on the pan; they crisp fast, so lift them off early if they darken before the halves are done.

Common questions