Westville Brussels Sprouts

GARLIC MARINADE

• Garlic, raw (large clove) – 1

• Salt – 1/3 Tsp

• Olive Oil – 4Tsp

PREPARATION:

Add all the ingredients to a container, mince the garlic clove and combine with salt and olive oil until the texture is smooth and there are no lumps

BRUSSELS SPROUTS

• Brussels Sprouts, Trimmed, halved – 6 Cups

• Garlic Marinade – 2.5 Tbsp

• Salt – 1/3 Tsp

PREPARATION:

Combine all ingredients in a bowl, making sure salt is evenly distributed, place in a half sheet pan. Bake at 475°F for 4-6 minutes, or until you start seeing caramelization on the vegetable.

HONEY DIJON SAUCE

• Honey – 1/2 Cup

• Dijon Mustard – 1/2 Cup

• Fresh Thyme, no stem – 1/2 Tsp

• Fresh Rosemary, no stem – 1/2 Tsp

PREPARATION:

Combine the honey and Dijon mustard in a mixing bowl. Use a spatula or whisk to mix thoroughly until the texture is completely smooth and uniform. Add the thyme and rosemary, finely chop before adding. Mix well again to ensure the herbs are evenly distributed throughout the mustard mixture.

FINAL PRODUCT PREPARATION:

Once Brussels sprouts are fully cooked and caramelized, heat up a saute pan, add oil of your preference, add brussels sprouts, saute for 1 minute or 2, add honey dijon sauce, combine, serve.