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. The combination seemed like a perfect culinary, and marriage, compromise. 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!
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
1/2 tsp sea salt
1/4 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 brussel sprouts and mix around with hands to ensure brussel sprouts are coated evenly.
Place lemon halves on baking sheet as well.
Roast Brussels sprouts for 35-45 minutes until desired crispiness.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.