Brussels Sprouts with Lemon Vinaigrette

Brussels Sprouts with Lemon Vinaigrette 

This will serve 4 to 6

2 pounds fresh Brussels sprouts bottoms cut o and each sprout cut in half
First clean and cut the ends o the sprouts and cut in half. Save the leaves that fall o and roast them with the proust

Sprinkle the sprouts with 2 tablespoons of olive oil and 1 teaspoon salt and roast in 350 oven for 30-35 minutes.
Check for doneness.

They should be soft but not mushy.
You can either dress your brussels sprouts with the dressing as soon as they come out of the oven, or if you are going to reheat, say the next day.
Reheat in a 350 oven for 10
-12 minutes and toss with dressing just before serving!

Dressing:

This is one delicious recipe that is an amazing stand alone dressing.
If you triple this recipe you will have about 2 cups! And it will keep for 3-4 days.

This dressing is tossed with roasted brussels and it is just delicious. Toss the sprouts just before serving.

1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon dried thyme
2 tablespoons minced minced shallots 1 teaspoon honey
1 tablespoon dijon mustard
3/4 teaspoon salt

Brussels Sprouts- Brussels sprouts are a member of the Brassicaceae family of vegetables and closely related to kale, cauliflower, and mustard greens.
Brussels sprouts have loads of health benefits, and they hold an impressive antioxidant content. 1⁄2 cup = 2 grams of protein, 5.5 grams of carbs, 2 grams of fiber, loads of Vit K, Vitamin C and Folate, minerals and amino acids.

For environmental reasons, buy organic but if you are in a pinch, conventional brussels sprouts have much less pesticides applied to them. So, they are considered “cleaner ‘ than most vegetables in “cide” (poison) applications.