My all time favorite way to prepare Brussels sprouts is extra crispy with just a little olive oil, sea salt and a fresh squeezed lemon juice. Simple. One of my favorite quick dinners.
But when cooking for others (especially friends or family) I also want to fancy it up a little. For these sprouts I added a little zing with a dijon mustard dressing. Here’s how to make your own:
-3 cartons of sprouts (enough to fill a medium size casserole dish)
-4 tablespoons oil
-3 teaspoons dijon mustard
-1/4 cup white wine vinegar
-1/3 cup sunflower seeds and/or sesame seeds
-salt and pepper.
Rinse the sprouts. Slice the sprouts in half and place in bowl. Coat with the oil and a few sprinkles of salt and pepper. Bake at 350°F for 26-30 minutes.
In a small mason jar, combine the mustard and vinegar. Secure the lid and shake to combine. Once the sprouts are done pour on the dressing and stir to make sure all sprouts get evenly coated. Sprinkle on the nuts and serve hot.