Roasted Brussels Sprouts with Mustard Sauce
Super easy, 5-ingredient Brussels sprouts in a creamy cashew whole-grain mustard sauce! A delicious Fall dish, serve over noodles, brown rice, or even quinoa!
- 2 cups brussel sprouts
- 1 tsp olive oil
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup raw cashews soaked overnight and drained
- 1/2 cup water
- 1/8 tsp salt
- 3 tbsp whole-grain mustard
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash the Brussels sprouts and cut them in half. Spread on the prepared baking sheet, drizzle with the olive oil and sprinkle with salt and ground black pepper. Toss with your hands to coat the Brussel sprouts. Roast for 15-20 minutes, or until cooked but still slightly crunchy.
In the meantime, drain the cashews and add them to a blender with the water and salt. Blend on high-speed for about 20 seconds, or until you get a smooth and creamy milk.
Pour the cashew milk into a saucepan. Add the whole-grain mustard and stir to combine. Warm over medium heat, whisking regularly until hot. Taste and add more mustard if needed (as some brands are spicier than others).
Once the Brussel sprouts are roasted, serve over rice, quinoa, or noodles. Pour the mustard sauce over the Brussels sprouts and serve hot. Alternatively, you can combine the Brussels sprouts with mustard sauce and stir to coat.
Mustard sauce and Brussels sprouts will keep for up to 2 days in the refrigerator.
Serving: 1servingCalories: 253kcalCarbohydrates: 23.3gProtein: 11.2gFat: 15.5gFiber: 7.9gSugar: 4.8g