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A Healthier Version of The Barefoot Contessa’s Roasted Brussel Sprouts with My Tangy Lemon Horseradish Dip

October 26, 2015

The Controversial Brussel Sprout! Hated by children but loved by famous chefs around the world including one of my favorites–Ina Garten! If you hate Brussel Sprouts try her recipe (minus the pancetta–defeats the purpose of eating brussel sprouts to be healthy) before you make your final judgement. I like to ad a little zip to mine, so I serve them with a Tangy Lemon Horseradish dip (my favorite part!). The cooling dip really makes the dish! You can substitute the sour cream for greek yogurt if you are looking to be a little healthier and horseradish in itself is an immune boosting whole food! –perfect if you are battling sinus problems!

Benefits of the Amazing Brussel Sprout:

*Cholesterol Lowering

*Anti-inflammatory

*A good source of Vitamin C, fiber, manganese, potassium, choline, and B vitamins

*Loaded with antioxidants

Brussel Sprouts Recipe Ingredients:

*1½ pounds Brussels sprouts, trimmed and cut in half through the core (I bought mine pre-chopped and prepped)

*¼ cup good olive oil

*1 1/2 tsp. salt and 1/2 tsp. freshly ground black pepper

*1 tablespoon syrupy balsamic vinegar (I used Fig Balsamic from Oakville Grocery in Healdsburg)

Tangy Horse Radish Dip Recipe Ingredients:

*juice of 1 whole lemon

*1 cup sour cream

*1 tablespoon creamed horseradish

* Salt and Peper to taste

Directions: Combine all ingredients and keep in refrigerator until right before serving.

Brussel Sprouts Directions:

Preheat the oven to 400 degrees.

Place the Brussel sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted.  Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.

Roast the Brussel sprouts for 20 to 30 minutes, until they’re tender and nicely browned. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. plop a dollop of the Horseradish dip on the side and serve hot.

brussel sprouts with lemon horseradish dip

brussel sprouts with lemon horseradish dip

brussel sprouts with creamy horseradish dip

I am currently enjoying one of Ina’s latest cookbooks–I will let you know how the recipes go. Click her photo if you would like to purchase it too.

ina garten make it ahead cookbook

Enjoy! Let me know if you liked this recipe in the comments! This would make an easy Thanksgiving side dish too.

Happy Cooking!

XO,

Goldie+James

 

Goldie James

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2 Discussion to this post

  1. Santiago says:

    Oh wow, this just made my day! I am a diehard Brussels sporuts fan. I’ll roast them, broil them, blanch them you name it. But, I have yet to pair them with figs. YUM!

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