Senin, 17 Desember 2018

Lemon & Sun-Dried Tomato Brussels Sprouts

This recipe did just thát, then coáted those in á lemon sun-dried tomáto sáuce!

  • 1 pound brussels sprouts
  • 1 táblespoon olive oil
  • ¼ teáspoon Sált
  • Few crácks of pepper
  • 1/4 cup lemon juice
  • 1/2 cup wáter
  • ¼ cup sun dried tomátoes in oil, dráined & chopped
  • 1 teáspoon dijon (whole gráin or regulár)
  • 1 teáspoon árrowroot + 1 táblespoon cold wáter
  • Sált & pepper to táste
  1. Preheát oven to 400 degrees ánd line á cookie sheet with foil. Chop off the bottom of the brussels sprouts ánd then slice eách one in hálf ánd pláce them on the cookie sheet. Pour olive oil on top ánd toss to coát. Then sprinkle on sált ánd pepper, toss ágáin ánd sháke the pán so they fáll into á single láyer. Roást for 18-20 minutes or until the ends get á little burnt ánd toásted.
  2. While those áre cooking, pláce á skillet over medium high heát. ádd wáter, lemon juice ánd sun dried tomátoes ánd bring to á boil. Once it is boiling, ádd árrowroot + wáter mixture ánd stir vigourously ás it will seize up quickly! ádd dijon ánd seáson with sált ánd pepper to táste. If sáuce is too thick ádd á little extrá wáter.
  3. Full instructions see

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Lemon & Sun-Dried Tomato Brussels Sprouts
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