The Atlanta Journal-Constitution
SOUTHERN BISTRO’S CRISPY BRUSSELS SPROUTS WITH APRICOT-MUSTARD GLAZE
1 pound Brussels sprouts
2 tablespoons toasted sesame oil
½ cup Apricot-mustard Glaze (see recipe) Chopped green onions and cilantro, for garnish Sesame seeds, for garnish
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Trim Brussels sprouts and cut in half, or if large cut into quarters.
Put sprouts in a bowl and toss with sesame oil. Arrange on prepared baking sheet. Roast until sprouts begin to brown, about 15 minutes. Remove from oven and move to a large bowl. Toss with glaze, then arrange on serving platter. Garnish with green onions, cilantro and sesame seeds.
Serves 4.
Per serving: 163 calories (percent of calories from fat, 41), 4 grams protein, 22 grams carbohydrates, 5 grams fiber, 8 grams total fat (1 gram saturated), no cholesterol, 216 milligrams sodium.
APRICOT-MUSTARD GLAZE
6 tablespoons apricot preserves
¼ cup fresh orange juice
2 tablespoons whole-grain mustard 1 tablespoon water
1 tablespoon apple cider vinegar 1 tablespoon Dijon mustard
1 tablespoon sweet chili sauce 1 tablespoon fresh lime juice
1 ¾ teaspoons toasted sesame oil
1 ¾ teaspoons fish sauce
In small saucepan over low heat, combine preserves, orange juice, whole-grain mustard, water, vinegar, Dijon mustard, sweet chili sauce, lime juice, sesame oil and fish sauce. Bring to a simmer and cook 10 to 15 minutes. If making ahead, cool and keep refrigerated for up to 1 month.
Makes 1 cup.
Per tablespoon: 34 calories (percent of calories from fat, 18), trace protein, 6 grams carbohydrates, trace fiber, 1 gram total fat (trace saturated fat), no cholesterol, 101 milligrams sodium.