Roasted with extra virgin olive oil and tossed in a dijon mustard citrus sauce, these lemon dijon brussels sprouts are the perfect appetizer, snack or side dish.
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Brussels sprout breakdown
There are three kinds of brussels sprouts in this world.
First, we have the under cooked variety. Maybe they were doused in sauce to try and disguise their very disturbingly crunchy texture. Whatever the case, not a popular dish.
Next, we have the burnt brussels sprouts. Crispy in all the wrong ways and sure to leave an acrid taste in your mouth, these sprouts leave a lasting memory for worse.
Finally, there are the kind like these lemon dijon brussels sprouts. Perfectly cooked through and crisp only on the outer layers of leaves, the texture is unforgettable.
These are the kind that gave the veggie a fresh, new look.
When you're working with high quality ingredients, less is more. Perfecting the art of roasting vegetables is less about adding a bunch of fancy sauces and spices, and more about achieving that crispy, but not burnt, texture.
The key to perfectly roasted brussels sprouts is baking your sprouts before you broil.
It's important to have your oven heated to 400 degrees well before baking your sprouts with your cooking oil of choice.
Only after they get nice and soft on the inside, are we ready to introduce the broiler.
Lemon Dijon Flavor
Imagine slowly roasted sprouts, soft and tender on the inside, then broiled to perfection. Now picture the creamiest dijon lemon sauce drizzled over those perfectly crisp edges.
This sauce takes the already deliciously roasted brussels sprouts to the next level with notes of salty and acidity flavor.Print