This recipe is a sisterly recommendation. I’d never enjoyed Brussels Sprouts before I tried this recipe. And then I made three batches in two weeks because it was so good. Thanks, sista!
Originally, the recipe contained chickpeas. It made me too bubbly. I vetoed the bean + Brussels sprouts combination after the first batch. That being said, you can extrapolate the concept to any vegetable that tastes good when caramelized. Mustard and lemon does the trick. And obviously, I couldn’t call it “Brussels Sprouts with Mustard and Lemon” if I didn’t include mustard or lemon.
- 1 pound small Brussels sprouts, stem removed at base of leaves and sliced in half from pole to pole
- 2 tablespoons olive oil
- Coarse salt and freshly-ground black pepper
- 1 tablespoon mustard, homemade (possibly?)
- 1 tablespoon lemon juice
Preheat your oven to 400ºF.
In a large mixing bowl, combine the Brussels sprouts, olive oil, and generous amounts of coarse salt and freshly-ground black pepper. Toss to coat evenly. Spread the oiled sprouts evenly on a rimmed baking pan and place in the oven for 20 minutes.
Your aim is to caramelize (brown) the Brussels sprouts without cooking the insides to mush. It usually takes my oven 25 minutes to accomplish this goal. You’ll need to check the oven regularly to ensure you don’t burn the sprouts. Because that would be gross.
Remove the pan from the oven. Transfer the Brussels sprouts to a mixing bowl. Add the mustard and lemon juice. Toss to coat, then taste the Brussels sprouts. Adjust seasonings as you deem necessary (I added more salt).
Serves 4 as a side dish.