Brussels sprouts can be a bitch. While they are incredibly nutritious, they can be unpalatable for many. Determined to get my clients and students to consume them, I tried shredding and dazzling them with some dressing after roasting. Hello Brussels believers!!!
TIME45m
SERVES4 People
INGREDIENTS
2 pounds Brussels sprouts, bottoms trimmed, halved and thinly sliced
4 tablespoons extra virgin olive oil
1/4 teaspoon salt FOR HEBRED DIJON
1/2 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
2 tablespoons rice vinegar, unseasoned
1 tablespoon mirin
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh oregano leaves
SHOPPING LIST
2 pound Brussels sprouts
1 jar extra virgin olive oil Salt
1 jar Dijon mustard
1 jar rice vinegar, unseasoned
1 jar mirin
1 bunch fresh thyme
1 bunch fresh oregano
Roasting pan or baking sheet
Small bowl + whisk or jar with lid
EQUIPMENT
Roasting pan or baking sheet
Small bowl + whisk or jar with lid
STEP 1
Preheat the oven to 350˚
STEP 2
Place the Brussels sprouts in a roasting pan with the olive oil and salt. Toss and spread the sprouts evenly across the pan.
STEP 3
Bake for 25 to 30 minutes, turning occasionally, until tender and slightly browned (even a little crispy).
STEP 4
Prepare the herbed Dijon by adding ingredients to a bowl and whisking or adding to a jar, covering and shaking. Then toss with the Brussels sprouts.
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