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Keep it Simple — Roasted Brussels Sprouts with Lemon and Mustard

December 10, 2012

All the gifts are nothing. Money gets used up. Clothes you rip up. Toys get broken up. But a good meal, that stays in your memory. From there it doesn’t get lost like other gifts. The body it leaves fast, but the memory slow.–Meir Shalev


Brussels sprouts, the tiny cabbage-like vegetable!

We all  know what  they are. Right? The ones that show up at the holiday table among other delicious and indulgent dishes. Some of us wonder why are they here when we have so many other goodies to enjoy.

Yes, it’s our love hate relationship with brussels sprouts.

But they come to us with good intentions and mean well for our health.

Brussels sprouts are from cruciferous family of vegetables like cauliflower, broccoli, cabbage, and bok choy known for several health benefits. They are big players in cancer prevention and lowering cardiovascular risks. And brussels sprouts are the proud members of this respectable family.

Give them a little love and they will treat you well.


My favorite method is to roast burssels sprouts. The key is not to over cook them. A little crunch with roasted nutty flavor is delicious. Toss them in olive oil, salt, and pepper and roast until done. Then you can mix in herbs, nuts, and spices to jazz them up.

Believe me they won’t disappoint you.

* In this recipe I have used lemon zest, lemon juice, garlic, and Dijon mustard. You could garnish with Parmesan and parsley.

* A drizzle of balsamic reduction and toasted hazelnuts is another choice to enliven them.

* Basic recipe with grated Pecorino Romano cheese and nuts tastes great as well.

* Toss in some paprika and ground cumin for Indian twist.








2 lbs brussels sprouts, cleaned and halved

2 tablespoons olive oil

Sea salt and pepper to taste

Zest of one lemon

3 cloves of garlic, minced

1 tablespoon Dijon mustard or to taste

Squeeze of lemon

2 tablespoons olive oil

Grated Parmesan for garnish (optional)

Parsley for garnish

Heat oven at 400 F. Toss brussels sprouts in olive oil and salt and pepper. Spread them in a single layer, cut side down on a cookie sheet. Roast for 20-25 minutes or until cut side is browned. Remove from the oven.

Mix in lemon zest and minced garlic while hot.

Combine Dijon mustard, just a tiny squeeze of lemon, olive oil and mix in brussels sprouts. Adjust salt and pepper.

Transfer to a bowl. Garnish with Parmesan and parsley.

Serve immediately while hot.


4 Comments leave one →
  1. December 10, 2012 11:09 pm

    This sounds delicious, thank you for sharing!


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