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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Brussels Sprouts With Sun Dried Tomatoes Recipe

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This recipe for Brussels Sprouts With Sun Dried Tomatoes is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs brussels sprouts
1/4 cup drained & coarsely chopped oil packed sun dried tomatoes + 1.5 TBS oil
1 TBS softened butter
1 TBS Dijon mustard
1 tsp fresh lemon juice
kosher salt and freshly ground pepper
Directions:
Directions:
Preheat oven to 400º.

Bring a large saucepan of salted water to a boil. Meanwhile, trim brussels sprouts and score the root ends with an X. Cook the sprouts over high heat until crisp-tender and bright green, about 5-minutes. Drain in a colander and refresh under cold water.

Half each of the sprouts and arrange them in a single layer in a large baking dish. In a medium bowl, combine the sun dried tomatoes and their oil with the butter, mustard, lemon juice and 1 tsp kosher salt. Mix until thoroughly combined. Dab the mixture evenly over the sprouts.

Add 2 tablespoons of water to the baking dish, cover with foil and bake sprouts for about 20-minutes, until piping hot. Season sprouts with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
8

 

 

 

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