This recipe is from Cyndi, a little tweaked, and is one of my fav side dishes. Got to pick the brussels sprouts and cauliflower fresh at the farm on Sunday 🙂
Roasted Brussels Sprouts:
- 1 cup walnuts
- 1 pound brussels sprouts, quartered or halved
- 1 cauliflower head
- (optional) diced potatoes
- 6 tablespoons olive oil
- salt & pepper to tast
- 6 tablespoons lemon juice
- 4 tablespoons honey
- 4 teaspoons dijon mustard
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon chili powder
- 1 cup dried cranberries
- 2 garlic clove, crushed
- 1/2 cup olive oil
- 2 ounce grated Parmesan cheese
Preheat oven to 450 degrees. Spread walnuts in a pie pan and toast for 5-8 minutes. Toss brussels sprouts, cauliflower (& optional potato) with olive oil, spread on baking sheet or casserole dish, salt & pepper, bake for 15-20 minutes.
Meanwhile in small bowl, whisk the lemon juice, honey, mustard, cayenne, and chili powder. Slowly whisk in the 1/2 cup olive oil and garlic.
Add walnuts, dried cranberries, and dressing to the brussels sprouts mixture, stir or toss to fully coat. Sprinkle cheese over top and serve warm.