Yesterday I was searching for basil at the farmers market and the guys that sells herb plants told me basil is out of season (bummer) but not to worry because there are all sorts of other great herbs perfect for fall cooking. I asked him to recommend one and he said “thyme!” I’ve never cooked with fresh thyme, so I gave myself a challenge and bought the plant 🙂 This recipe turned out so good, I might have to make it on Thanksgiving.
What you’ll need:
- 2 pounds brussels sprouts (I bought a giant stalk, if you use 1 pound just cut the recipe in half)
- 4 tbsp extra virgin olive oil
- 4 tbsp earth balance soy-free butter
- 1 lemon
- Half a shallot, diced
- 1.5 teaspoon fresh thyme leaves
- 1/2 tsp dijon mustard
- Salt and pepper to taste
Preheat oven to 425 degrees.
De-stem the brussels sprouts, rinse and cut them in half. Place them in two glass casserole dishes (if you’re using two pounds, if you’re making less than just use one). Toss brussels sprouts with olive oil, salt and pepper. Spread the sprouts out in your casserole dishes and bake the sprouts for 20 minutes, stirring occasionally to avoid burning.
As they’re roasting, combine earth balance butter, dijon mustard and shallots in a small saucepan over medium heat for 4- 5 minutes (make sure to stir to avoid burning). Whisk in lemon juice, thyme, salt and pepper and cook for 3- 4 more minutes.
Once the sprouts are done, pull them out of the oven and pour the sauce mixture evenly over the brussels sprouts in the casserole dishes. Toss them, top with a few dashes of salt and pepper and serve! These are so good and a perfect addition to any fall meal. Store any leftover cooked sprouts in the fridge and re-heat or toss cold on salads the next day!