Lemony Brussel Sprouts

The strong flavor of fresh squeezed lemon juice goes quite well with the slightly caramelized Brussel sprouts. The maple syrup takes the edge off the tart lemon juice. The choice of mustard is yours. I have a German brand made with honey. When Brussel sprouts are in season, you should eat them often. They are packed with vitamin C. And goodness knows, we all need extra vitamin C during this season of the flu, RSV and Covid.

Ingredients

Brussel sprouts, 6 per serving

Olive oil, 1 to 2 tsp

Lemon, ½, squeezed for juice

Maple syrup, 2 tbsp

Honey mustard, 1 tsp

Salt & pepper, to taste

Preparation

Cut the stem end of each Brussel sprout, to round it a bit more. Cut in half. Prep the baking sheet by cutting parchment paper. Place them onto the parchment paper. Drizzle the olive oil over top. Using your fingers, roll the Brussel sprouts to coat all sides with olive oil. Bake in preheated 425 F oven for 20 minutes. While they are in the oven, prepare the rest of the ingredients. Over a medium bowl, squeeze half a lemon. Measure and mix in the maple syrup and mustard. Whisk or stir thoroughly. Season to taste. Cool slightly. Add into the bowl with lemon juice, maple syrup and mustard. Mix gently. Serve warm or at room temperature.

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