LEMON AND SUNDRIED TOMATO BRUSSELS SPROUTS (gluten, dairy free)
1 pound Brussels sprouts
1 tablespoon olive oil
¼ teaspoon Salt
1/4 cup lemon juice
1/2 cup water
¼ cup sun dried tomatoes in oil, drained & chopped
1 teaspoon dijon (whole grain or regular)
1 teaspoon arrowroot + 1 tablespoon cold water
Salt & pepper to taste
Preheat oven to 400 degrees and line a cookie sheet with parchment paper. Chop off the bottom of the Brussels sprouts and then slice each one in half and place them on the cookie sheet. Pour olive oil on top and toss to coat. Then sprinkle on salt and pepper, toss again and shake the pan so they fall into a single layer. Roast for 18-20 minutes or until the ends get a little burnt and toasted.
While those are cooking, place a skillet over medium high heat. Add water, lemon juice and sun dried tomatoes and bring to a boil. Once it is boiling, add arrowroot + water mixture and stir vigorously. Add Dijon and season with salt and pepper to taste. If sauce is too thick add a little extra water. Place cooked Brussels sprouts in a bowl and then toss with about ¼ cup of sauce.
Recipe credit: https://littlebitsof.com/2016/03/lemon-sun-dried-tomato-brussels-sprouts/
Blog blurb: Did you know that Brussels sprouts have the power to change your DNA? A study was done in the Netherlands where male volunteers ate 10oz of Brussels sprouts daily, and after three weeks, they had a 25% decrease in damaged DNA. They are also are an excellent source of folate, vitamins C and K. Eat a cup weekly to live a more healthy, abundant life!