Roasted Shredded Brussels Sprouts with Coriander and Mustard

YIELD: 2-4 servings        PREP TIME: 20 min          COOK TIME: 15-20 min

 

Ingredients:

 Dressing:

• 1/4 cup + 1 teaspoon good Extra Virgin Olive Oil (like First Cold Press Olive Oil)
• 1/2 teaspoon lemon juice
• 1 1/2 teaspoons Dijon Mustard
• 3-4 teaspoons pureed garlic
• 1 1/2 teaspoon coriander
• 3/8 teaspoons Aleppo Pepper flakes
• 1/2 teaspoon Chardonnay Smoked Sea Salt (or to taste)

Vegetable:

• 1 pound brussels sprouts; washed, trimmed, and thinly sliced using a mandolin or food processor
• 1 tablespoon Extra Virgin Olive Oil
• 4 slices bacon, fried

 

Instructions:

Preheat oven to 400°F.  Put the sliced brussels sprouts on a large, heavy rimmed baking sheet. Drizzle with 1 tablespoon olive oil and mix to distribute the oil evenly and to distribute the brussels sprouts to a thin layer. Roast at 400°F. for 15-20 minutes, stirring every 8 minutes to roast evenly.

Mix the dressing ingredients in a small bowl and whisk until well blended. After the brussels sprouts are finished roasting, add 3 tablespoons of the dressing to the sprouts. Transfer the mixture to a heat resistant bowl, crumble bacon bits on top, and serve.  

Featured Spices:

Coriander

Chardonnay Smoked Sea Salt

Aleppo Pepper Flakes