Brussels Sprouts with Sun Dried Tomatoes

An easy and zesty side dish perfect for any meal.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 Min
Serves: 4

Ingredients

• 16 oz North Bay Produce Brussels sprouts (halved)

• 1 TBLS olive oil

• ½ cup sun dried tomatoes (in oil, sliced)

• ½ cup water

• Juice from 2 lemons

• Zest from one lemon (minced)

• 2 tsp honey Dijon mustard (or 1 tsp Dijon mustard and 1 tsp honey)

• 2 tsp corn starch in 1 TBLS water (stirred smooth)

• ¼ cup toasted pine nuts

• Salt and pepper to taste

Directions

Step 1. 

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

Step 2. 

Trim bottoms off Brussels sprouts (if necessary) and toss in olive oil. Spread onto baking sheet into a single layer and roast stirring occasionally for 20 – 25 minutes until tender and toasted.

Step 3. 

To make sauce, add water, lemon juice and zest, mustard and sliced sun dried tomatoes into a medium sized skillet and bring to a boil. Once boiling, add cornstarch and water mixture stirring constantly until thickened. Add a little water if it gets too thick.

Step 4. 

Add the cooked sprouts into a large bowl and toss with ¼ cup of the sauce. Place on serving tray and top with toasted pine nuts. Serve warm.