Mustard & Apple Cider Vinegar Brussels Sprouts

by Chrissy

Mustard Apple Cider Vinegar Brussels_LYK4

Finally getting back into the swing of things after Cabo, I have attempted to feed my belly something other than chips, guac and margaritas. I needed to make something easy and healthy, since it was a little tough to wean off of the glorious Mexican food and drink, and I’m pretty sure that I am still in vacation mode.

Mustard Apple Cider Vinegar Brussels_LYK2

Roasted brussels sprouts did just the trick. They are simple to make and they are also a healthy, substantial side. Sometimes, I just pound the Brussels and then eat a fried egg on the side for some added protein and other nutrients.

The secrets out, kids. Quick and healthy dinner. Boom.

Mustard Apple Cider Vinegar Brussels_LYK1Brussels sprouts are also such a great side to pretty much any meat, so this kind of recipe is a good one to remember.

Mustard Apple Cider Vinegar Brussels_LYK3If you don’t have all of these particular ingredients on hand, you can easily swap different oils and vinegars in this recipe, but this combo is a tasty one, so we encourage you all to try it out.

Here’s the how to:

Clean, trim ends and quarter brussels sprouts.

Mustard Apple Cider Vinegar Brussels_LYK8

Toss quartered brussels with apple cider vinegar.

Mustard Apple Cider Vinegar Brussels_LYK9

Add the whole grain mustard. You can use regular dijon, but whole grain has such great flavor and texture.

Mustard Apple Cider Vinegar Brussels_LYK10

Add the red pepper flakes, salt and pepper, all to taste.

Mustard Apple Cider Vinegar Brussels_LYK11

Add the liquid coconut oil. Toss to coat.

Mustard Apple Cider Vinegar Brussels_LYK7

Spread out onto a lined baking sheet and bake at 400.

Mustard Apple Cider Vinegar Brussels_LYK6

After about 15 minutes toss the brussels and spread out again. Bake for another 10 minutes, until they are golden, tender and crisp.

Mustard Apple Cider Vinegar Brussels_LYK5

Enjoy right away or some for lunch or a snack the next day.


Mustard & Apple Cider Vinegar Brussels Sprouts

Print Recipe!

Serves 2-3


1 lb brussels sprouts; rinsed, trimmed and cut into quarters

2 Tbsps apple cider vinegar

1½ Tbsps coconut oil, melted and cooled

1 Tbsp whole grain mustard

1 clove garlic, minced

1 tsp red pepper flakes (or to taste)

salt and pepper, to taste



Pre-heat oven to 400°.

Trim just the ends of the the brussels sprouts and cut into quarters.

In a medium-sized bowl lightly whisk together apple cider vinegar, coconut oil, whole grain mustard, garlic, red pepper flakes, salt and pepper. Add brussels sprouts in bowl and toss to coat well.

Spread out the brussels sprouts onto a foil-lined baking sheet and bake for about 25-30 minutes, stirring halfway into cooking time. They are done when golden, tender and crisp.

Serve hot and enjoy. These are also very tasty the next day for a quick lunch side or snack, just reheat!


From the Little Yellow Kitchen,


Related Posts Plugin for WordPress, Blogger...

Pin It!

One Comment to “Mustard & Apple Cider Vinegar Brussels Sprouts”

  1. I love brussels sprouts! Never tried them with mustard, which is weird, because I LOVE mustard. Going to have to try this for sure.