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