Roasted Brussels Sprouts
Crispy roasted Brussels sprouts with an easy lemon mustard sauce.
Servings: 4
Ingredients
The Brussels Sprouts
- 4 C brussels sprouts trimmed and sliced thin
- 1/4 C olive oil more or less
- 2 tbsp butter
- salt
- fresh ground black pepper
The Lemon Mustard Sauce
- 2 tbsp mayo
- 1/2 lemon zest and juice
- 2 tsp dijon mustard
- salt
- fresh ground black pepper
Instructions
- If you don’t have a roasting function, get your oven’s broiler pre-heated on high and set your top rack so the sprouts will be about 5 inches from the broiler grate.
- First up, make that sauce. Mix your mayo, lemon juice and zest, mustard, salt and pepper together in a small bowl and set aside while you get the sprouts cooking.
- Slice your sprouts, keep them as thin as you have the patience for. Toss with salt and olive oil and scatter in a thin layer on your baking sheet. Keep the layer thin and even so they roast and not steam.
- Add a few pats of butter on top and get them in that oven, preheated broiler on high. Cook about 5 inches away from the broiler and toss every 5 minutes or so. Be sure to keep an eye on them, ovens vary and yours may need more or less time. I would estimate about 20 - 30 minutes total. You want them crispy and dark brown.
- Once they’re done, add them to your serving dish and drizzle with that lemony sauce. I would suggest a bit of fresh ground pepper too. That’s it. Eat up!
Did You Make This Recipe?
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