Brussels Sprouts with Walnut Lemon Vinaigrette
|2 poundBrussels sprouts; trimmed|
|1 tablespoonOlive oil|
|-- Vinaigrette --|
|2 tablespoonWalnut oil|
|1 tablespoonShallot; minced|
|1 teaspoonLemon zest or preserved lemon; finely minced or grated|
|1 tablespoonLemon juice|
|1 teaspoonDijon mustard|
|1/4 teaspoonSalt; or less if using preserved lemons|
|Freshly ground pepper|
|1/2 cupWalnuts; chopped, toasted|
Brussels Sprouts with Walnut Lemon Vinaigrette Preparation
1. Preheat oven to 400. Toss veggies in olive oil and roast at 400 for about 25-30 minutes.
2. Meanwhile, prepare dressing and toast walnuts
3. Toss sprouts with dressing when done and add walnuts; toss again
serve warm or at room temperature
If using preserved lemon, rinse well and discard pulp before mincing. I use more than recipe calls for
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