Reshape

Shards of Brussels with Herbed Dijon

Download
Brussels sprouts can be a bitch. While they are incredibly nutritious, they can be unpalatable for many. Determined to get my clients and students to consume them, I tried shredding and dazzling them with some dressing after roasting. Hello Brussels believers!!!
TIME45m
SERVES4 People
INGREDIENTS
  • 2 pounds Brussels sprouts, bottoms trimmed, halved and thinly sliced
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt FOR HEBRED DIJON
  • 1/2 tablespoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons rice vinegar, unseasoned
  • 1 tablespoon mirin
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh oregano leaves
SHOPPING LIST
  • 2 pound Brussels sprouts
  • 1 jar extra virgin olive oil Salt
  • 1 jar Dijon mustard
  • 1 jar rice vinegar, unseasoned
  • 1 jar mirin
  • 1 bunch fresh thyme
  • 1 bunch fresh oregano
EQUIPMENT
  • Roasting pan or baking sheet
  • Small bowl + whisk or jar with lid
STEP 1
Preheat the oven to 350˚
STEP 2
Place the Brussels sprouts in a roasting pan with the olive oil and salt. Toss and spread the sprouts evenly across the pan.
STEP 3
Bake for 25 to 30 minutes, turning occasionally, until tender and slightly browned (even a little crispy).
STEP 4
Prepare the herbed Dijon by adding ingredients to a bowl and whisking or adding to a jar, covering and shaking. Then toss with the Brussels sprouts.
Explore moreDiscover All

Lazy Lentil Soup

Reshape

Of all the beans, lentils are the easiest and quickest to cook. You really don’t have to do much to them for a great-tasting dish. And they are packed with protein and other cherished nourishment.

Golicious Granola

Reshape

This granola is my answer to a healthy breakfast, whether it is served plain or with milk or yogurt. It also more than suffices as a snack. Why “golicious”? Well, when my son Jack was little, he couldn’t say delicious.