Brussels sprouts with sun-dried tomatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Brussels sprouts |
| ¼ | cup | Oil-packed |
| Sun-dried tomatoes, drained | ||
| And coarsely chopped plus | ||
| 1½ | tablespoon | Of their oil |
| 1 | tablespoon | Butter, softened |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Lemon juice |
| Salt and pepper | ||
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 400øF. 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
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