These roasted Brussels sprouts are Crohn’s-friendly and Roadmap to Health compliant. Tossed in a balsamic, honey, mustard, and orange glaze, they’re caramelized, flavorful, and anti-inflammatory.

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

  • 2 lb Brussels sprouts, trimmed and halved
  • ¼ cup olive oil + 1 tbsp for coating baking sheet
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • Juice of 1 orange
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F.
  2. Line a baking sheet with foil and coat lightly with olive oil.
  3. Place Brussels sprouts in a large bowl.
  4. In a medium bowl, whisk olive oil, balsamic vinegar, honey, mustard, and orange juice.
  5. Pour half of the glaze over the sprouts, add salt and pepper, and toss.
  6. Arrange cut-side down on sheet and roast 20–25 minutes until golden.
  7. Stir, then bake another 10–15 minutes until tender and caramelized.
  8. Drizzle remaining glaze before serving.

Notes