Lemon fennel roasted Brussels sprouts

November 19, 2014

Roasted fennel seeds compliment the lemony flavor of these delicious sprouts!


Portions: 20

Portion Size: 4 oz.



4 lbs. Brussels sprouts, rinsed and trimmed (whole or cut in half)

2 T. garlic puree

½ cup Dijon mustard

1/3 cup olive oil

¼ cup lemon juice, or small pieces of cut Meyer lemon w/ skin if available

2 tsp. whole fennel seeds

Kosher salt and freshly ground black pepper, to taste

Fresh thyme sprigs or parsley, coarsely chopped



  • Steam sprouts for about 7 - 10 minutes, until tender when pierced with a fork.

  • Toss in a large bowl with the garlic, Dijon, olive oil, lemon, fennel seeds, salt and pepper.

  • Place on a sheet pan and roast in a 425º F. oven for 10 minutes just before serving.

  • Garnish with fresh chopped thyme or parsley.

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