Ingredients and Weight:
- Brussels sprouts (trimmed): 1.5 pounds
- Fresh broccoli (florets): 1 pound
- Olive oil: 4 tablespoons
- Minced garlic: 3 cloves
- Lemon juice: 1/4 cup
- Dijon mustard: 1 tablespoon
- Honey: 1 tablespoon
- Salt and black pepper: To taste
- Toasted almonds (optional for garnish): 1/2 cup
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts and broccoli florets in olive oil, salt, and pepper.
- Roast in the oven for 20-25 minutes, or until tender and browned.
- While the vegetables are roasting, whisk together lemon juice, Dijon mustard, honey, garlic, and additional salt and pepper in a bowl to make a vinaigrette.
- Toss roasted vegetables with the vinaigrette until well-coated.
- Garnish with toasted almonds, if desired.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 10g
Dish Characteristics:
- Savory and slightly sweet
- Roasted vegetables with a tangy vinaigrette
- Vibrant colors and textures
- Suitable for special occasions or everyday meals
User Comments:
- "This dish is absolutely delicious! Loved the combination of flavors."
- "The lemon-Dijon vinaigrette perfectly complemented the roasted vegetables."
- "A healthy and satisfying side that was surprisingly easy to make."
- "The Brussels sprouts were crispy on the outside and tender on the inside."
- "A crowd-pleaser at my dinner party!"
Special Precautions and Tips:
- Choose Brussels sprouts that are firm and have no brown or yellow spots.
- Cut Brussels sprouts in half or quarters for even cooking.
- Do not overcook the vegetables or they will become mushy.
- Adjust the amount of salt and pepper to your taste.
- Serve warm as a side dish or alongside your favorite protein.
