KOSHER RECIPES FOR GLUTEN-FREE LIVING
Thursday, February 22, 2007
Lemon-Dijon Roasted Brussels Sprouts
For those of you who are fans of my Roasted Brussels Sprouts, here's a zesty twist on the same simple dish. If you haven't yet tried the original recipe, either one of these recipes just might make you a brussels sprout fan even if you're a sworn hater. The possibilities are endless when it comes to these itty bitty cabbage babies... Take a look at my friend Seamaiden's Caramelized Maple Brussels Sprouts - A tasty option for those who prefer their sprouts sweet.
My lemon-dijon brussels sprouts are made with fresh lemon juice - I much prefer them made with Meyer lemons but if you can't get them a regular lemon will certainly do. Beware, these peppery sprouts are addictive.
LEMON-DIJON ROASTED BRUSSELS SPROUTS
1 lb fresh Brussels sprouts
1 Tbsp extra virgin olive oil
2 Tbsp dijon mustard
1/2 tsp garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Juice of 1 lemon
Preheat oven to 400 degrees F. Cut less than 1/4" off of the bottom of each brussel sprout and then slice sprout in half lengthwise. Combine all other ingredients in a bowl. Then toss brussels sprouts with sauce in a baking dish - Spread sprouts in a single layer. Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout. Serve hot or at room temperature.