Last week as I was scurrying around trying to feed my dog, feed my daughter and also cook dinner for me and my husband, I had some culinary inspiration (by peering into my fridge) and put together this new recipe for Lemon Mustard Brussels Sprouts.
The husband loves most recipes that use mustard as a seasoning, and I love using fresh citrus when I roast chicken or veggies…and so this recipe was born!
It takes almost no time to prepare, but the mustard and lemon pack a big flavor punch, so its great for those weeknight, last-minute dinners, or for a super simple Shabbat side dish!
Happy cooking everyone and Shabbat Shalom!
1 bag fresh Brussels sprouts (about 3 cups)
juice and zest from 1 lemon
1 Tbsp olive oil
2 Tbsp dijon or whole grain mustard
1 tsp salt
1/2 tsp pepper
Preheat oven to 400 degrees.
Cut Brussels sprouts in half and place on baking sheet.
Mix together olive oil, lemon zest, ,lemon juice, mustard, salt and pepper. Drizzle mixture over Brussels sprouts and mix around with hands to ensure Brussels sprouts are coated evenly.
Place lemon halves on baking sheet as well.
Roast Brussels sprouts for 35-45 minutes.