Brussels Sprouts With Sun-dried Tomatoes Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Brussels sprouts,
1 tbsp: Butter, softened
1/4 cup: Oil-packed,
1 tbsp: Dijon mustard,
Sun-dried tomatoes, drained
1 tsp: Lemon juice,
And coarsely chopped plus,
Salt and pepper,
1 1/2 tbsp: Of their oil,
Directions:
1. Bring a large saucepan of salted water to a boil. Meanwhile, using
a small, sharp knife, trim the brussels sprouts and score the root
ends with an "X". Cook the brussels sprouts over high heat until
crisp-tender and bright green, about 5 minutes. Drain in a colander
and refresh under cold water. Halve each of the brussels sprouts and
arrange them in a single layer in a large baking dish.
2. In a medium bowl, combine the sun-dried tomatoes with their oil,
the butter, mustard, lemon juice and 1 tsp kosher salt. Mix until
thoroughly combined. Dab the tomato mixture evenly all over the
brussels sprouts.
3. Preheat the oven to 400
F. Add 2 tbs water to the baking dish,
cover with foil and bake for about 20 minutes, until piping hot.
Season the brussels sprouts with kosher salt and pepper and serve.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp
a small, sharp knife, trim the brussels sprouts and score the root
ends with an "X". Cook the brussels sprouts over high heat until
crisp-tender and bright green, about 5 minutes. Drain in a colander
and refresh under cold water. Halve each of the brussels sprouts and
arrange them in a single layer in a large baking dish.
2. In a medium bowl, combine the sun-dried tomatoes with their oil,
the butter, mustard, lemon juice and 1 tsp kosher salt. Mix until
thoroughly combined. Dab the tomato mixture evenly all over the
brussels sprouts.
3. Preheat the oven to 400
F. Add 2 tbs water to the baking dish,
cover with foil and bake for about 20 minutes, until piping hot.
Season the brussels sprouts with kosher salt and pepper and serve.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp