Lemon Dijon Brussels SproutsAdapted from Love & Lemons
- ~4 C brussels sprouts
- oil or butter (you know you've been wanting to try the grass fed butter I mentioned in my last post!)
- 1 clove garlic, minced
- 1/4 C pine nuts
- 1/4 C parmesan cheese
- 1/4 C olive oil
- juice of 1 lemon
- 1 Tbsp dijon mustard
- 1/2 tsp honey
- salt & pepper
Cut the ends off the brussels and chop them into about 4 slices for an average sized sprout. This will help them to shred, and they will continue to separate as you stir and cook them. Don't worry if there still end up being larger chunks, they will be tasty, too. Put them in your colander and give them a hearty rinse once they are all chopped.
Heat up a large pan (I used a cast iron skillet) with a teaspoon or two of oil or butter and cook the garlic for a minute or two.
Add the Brussels to the pan, season with salt and pepper, give them a good stir and continue to stir occasionally.
While the sprouts are cooking, combine the dressing ingredients and whisk together. For dressings, I usually combine the ingredients in a 1 or 2 Cup glass measuring cup - that way I can measure out my oil, have plenty of room to whisk and not dirty more utensils than necessary - the practical/efficient engineer in me is very pleased with this step ;)
In a small pan, toast your pine nuts over medium heat for about 5 minutes, stirring occasionally.
Once the Brussels Sprouts have turned a vibrant green color and a few bits start to brown (usually about 10-15 minutes of cooking), toss in the pine nuts and parmesan and remove from the heat.
Put in a serving bowl and top with the dressing. Bon apétit!