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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

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.

 

Ingredients:

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

 

Directions:

  • 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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