roasted brussels sprouts with lemon + grainy mustard

Over the past few years, brussels sprouts have gone from being widely loathed to loved. The tide has definitely turned, and while they are a darling on restaurant menus a plenty, they are so easy for the home cook to master. And cook them you should! These cruciferous veggies (in the same family as broccoli and cauliflower) are great sources of fiber, potassium, calcium and vitamin C.

This simple recipe is a great way to cook up brussels sprouts that wil be full of flavor. I have found that roasting them with an acid (lemon in this case – balsamic vinegar also works) and then adding a dash more after you pull them from the oven is a great way to get bright flavor. I also love to coat them with a grainy mustard for additional flavor depth and complexity. Look for a high quality whole-grain or stone ground variety for best results.

Roasted Brussels Sprouts with Lemon + Grainy Mustard


1 pound brussels sprouts, washed and halved
3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons grainy mustard


Preheat oven to 400. Line a large baking sheet with parchment paper.

In a medium bowl, dress sprouts with 2 tablespoons lemon juice, olive oil, salt, and pepper. Toss to coat and spread, in an even layer, on baking sheet.

Roast sprouts for 30-40 minutes. Transfer sprouts to a mixing bowl, add additional lemon juice and mustard; toss to coat. Season with additional salt and pepper to taste.


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