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