{"id":1859,"date":"2020-08-19T15:30:12","date_gmt":"2020-08-19T15:30:12","guid":{"rendered":"https:\/\/thehealthologist.co.uk\/?p=1859"},"modified":"2023-06-09T11:45:28","modified_gmt":"2023-06-09T11:45:28","slug":"maple-mustard-brussel-sprouts","status":"publish","type":"post","link":"https:\/\/thehealthologist.co.uk\/maple-mustard-brussel-sprouts\/","title":{"rendered":"Maple Mustard Brussel Sprouts"},"content":{"rendered":"\n<p>30 minutes, 8 Ingredients = 2 servings<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"355\" src=\"https:\/\/thehealthologist.co.uk\/wp-content\/uploads\/2020\/08\/Brussel-sprouts-1024x355.png\" alt=\"\" class=\"wp-image-1860\" srcset=\"https:\/\/thehealthologist.co.uk\/wp-content\/uploads\/2020\/08\/Brussel-sprouts-1024x355.png 1024w, https:\/\/thehealthologist.co.uk\/wp-content\/uploads\/2020\/08\/Brussel-sprouts-300x104.png 300w, https:\/\/thehealthologist.co.uk\/wp-content\/uploads\/2020\/08\/Brussel-sprouts-768x266.png 768w, https:\/\/thehealthologist.co.uk\/wp-content\/uploads\/2020\/08\/Brussel-sprouts-1200x416.png 1200w, https:\/\/thehealthologist.co.uk\/wp-content\/uploads\/2020\/08\/Brussel-sprouts.png 1441w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<ul>\n<li>2 cups Brussels Sprouts (trimmed and halved)<\/li>\n\n\n\n<li>1\/2 tsp Extra Virgin Olive Oil<\/li>\n\n\n\n<li>Sea Salt &amp; Black Pepper (to taste)<\/li>\n\n\n\n<li>1 tbsp Dijon Mustard<\/li>\n\n\n\n<li>1 tbsp Maple Syrup<\/li>\n\n\n\n<li>1\/4 cup Feta Cheese (crumbled)<\/li>\n\n\n\n<li>2 tbsps Pumpkin Seeds<\/li>\n\n\n\n<li>1\/4 cup Microgreens (optional)<\/li>\n<\/ul>\n\n\n\n<p><strong>METHOD<\/strong><\/p>\n\n\n\n<ol>\n<li>Preheat the oven to 400\u00baF (204\u00baC) and line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, sea salt and pepper. Spread across the baking sheet and bake for 22 to 24 minutes.<\/li>\n\n\n\n<li>While the Brussels sprouts roast, mix the dijon mustard with the maple syrup in a small bowl and set aside.<\/li>\n\n\n\n<li>Remove the Brussels sprouts from the oven and toss with the dijon maple dressing. Transfer to a serving dish and top with feta, pumpkin seeds and microgreens (optional). Enjoy!<\/li>\n<\/ol>\n\n\n\n<p>NOTES:<\/p>\n\n\n\n<ul>\n<li>No Extra Virgin Olive Oil : Use avocado oil instead.<\/li>\n\n\n\n<li>Leftovers : Store in the fridge in a sealed container for 2 to 3 days.<\/li>\n\n\n\n<li>Dairy-Free : Omit the feta or use a plant-based cheese instead.<\/li>\n\n\n\n<li>No Pumpkin Seeds : Omit, or use another type of nut or seed such as walnuts, almonds, or sesame seeds.<\/li>\n\n\n\n<li>No Dijon Mustard : Use a grainy mustard instead.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>30 minutes, 8 Ingredients = 2 servings METHOD NOTES:<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Maple Mustard Brussel Sprouts - The Healthologist<\/title>\n<meta name=\"description\" content=\"30 minutes, 8 Ingredients = 2 servings 2 cups Brussels Sprouts (trimmed and halved) 1\/2 tsp Extra Virgin Olive Oil Sea Salt &amp; 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