Low FODMAP Holiday Dish: Roasted Brussels Sprouts with Dijon Vinaigrette Recipe

You're in for a treat with this Low FODMAP Roasted Brussels Sprouts Recipe — perfect for the Holidays!

Perfect addition to your low fodmap dinner recipes collection too!

PREP:10 mins COOK:25 mins SERVINGS:16 CALORIES:7 Level:Easy

Ingredients:

To make our Low FODMAP Roasted Brussels Sprouts Recipe, you will need the following:

1 lbs Brussels Sprouts
1/8 cup Cranberries
1 Tsp Dijon Mustard
1/2 Tsp Paprika or Casa de Sante low FODMAP spice to taste
1/2 Tbsp Red Vinegar
1 Oil
1 Salt And Ground Black Pepper

Cooking Instructions

To make our Low FODMAP Roasted Brussels Sprouts Recipe, follow these steps:

1. Preheat oven to 450 degrees. Toss 1 lbs halved brussels sprouts with 1 tbsp olive oil, and salt and pepper. Spread in a single layer on a baking sheet or dish so they are cut side down. Roast for 20 minutes, tossing them 1-2 times in between, to ensure even cooking.



2. After 20 minutes, add 1/8 cup cranberries to the baking sheet and bake for 5 minutes. Remove from oven and drizzle with 1/4 tbsp olive oil, and set aside.



3. In a large bowl, mix 1 tsp Dijon mustard, 1/2 tsp paprika orCasa de Sante low FODMAP spice, 1/2 tbsp vinegar, and salt and pepper together.



4. Add roasted brussels sprouts and cranberries to the bowl, and toss gently to coat with vinaigrette.