Roasted Brussels Sprouts

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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

Dressing:

  • 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.

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