Here’s a great way to eat your brussels sprouts! 1 cup of Brussel Sprouts has about 4 grams of fiber which can help to lower cholesterol, prevent constipation, and lower blood sugar. They also contain glucobrassican and Vitamin K which helps to lower inflammation in the body. Brussels Sprouts contain over 100% of the RDA for Vitamin C which promotes a healthy immune system and is great for the body as the weather changes.
The mustard vinaigrette can also be used as a potato salad dressing for dairy free alternative!
Ingredients: (makes enough for 2)
3 cups Brussel Sprouts, stems cut off, outer leaves peeled, and cut in half
Salt and Pepper
2 Tablespoons Dijon Mustard
1 Tablespoon Fresh Tarragon, finely diced
1/2 lemon, juiced
2 Shallots, peeled and diced
1/4 cup White Vinegar
Turn oven on to 350 degrees.
1.Vinaigrette- Add shallots, Dijon, and tarragon to a bowl and whisk together. While whisking, add Vinegar, and a teaspoon of Olive Oil to emulsify. Set aside.
2. In an oven proof bowl, toss brussels sprouts with Olive oil and salt and pepper. Place in oven proof dish, in oven to roast.
3. Once Brussel Sprouts are lightly browned and fork tender, add the Vinaigrette and toss till covered. Then, serve.
In health and with grace,
Tricia and J.B.