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Also part of the UPMC family:

Oven Roasted Mustard Broccoli and Brussel Sprouts Recipe

Ingredients

  • Brussel Sprouts, 4 cups
  • Olive Oil, 4 Tbsp
  • Grey Pupon - Dijon Mustard, 12 tsp
  • Chopped Broccoli, 4 cups

Nutritional Info

  • Serving Size: 8
  • Calories: 101
  • Carbs: 7 g
  • Fat: 7 g
  • Protein: 3 g
  • Sodium: 206 mg
  • Sugar: 2 g

Directions

Boil brussel sprouts in hot water for 3-4 minutes. Then drain and rinse immediately with cold water.

Mix Dijon mustard, olive oil, salt, and pepper together in a bowl.

Place brussel sprouts and broccoli in bowl of mustard/oil mixture.

Marinate for at least 30 minutes.

Place sprouts and broccoli on a baking sheet that has been sprayed with cooking spray.

Roast at 400 for 15 minutes.

Kindly Submitted by “Bariatric Beginnings”

Oven Roasted Mustard Broccoli and Brussel Sprouts 

Return to Suggested Recipes for Post Bariatric Surgery - Phase 4: Stabilization Diet