Lemony Roasted Brussels and Peppers!
For anyone who doesn't know me yet, I love veggies, colorful food, and a good tang! Beside the fact that colorful food makes me very happy and satisfied while eating, a wide variety of colors on your plate means that you are getting a wide array of vitamins and nutrients! It's a good little rule of thumb when trying to eat more nutritiously. This recipe is a new one I came up with, and it is so satisfying!
Start out with a pound of small Brussels sprouts, cleaned, trimmed, and cut in half. Make sure the woody bottom, and any ugly leaves are removed! Toss them on a greased and lined sheet pan. Next, slice 1/2 medium yellow onion, and either one colorful bell pepper, or a good cup of sliced baby bell peppers. I did baby bell peppers, because I get a little more color on the plate! Arrange the veggies in an even layer on the pan, spray with oil, sprinkle with salt and pepper, and roast at 425* until tender and charred!
While your gorgeous veggies roast, make a delicious tangy dressing! Start with one smashed garlic clove, the juice of one lemon, and an equal amount of good olive oil, a tablespoon of capers, pepper, and a teaspoon of your favorite mustard. (I love Dijon, it is the best emulsifier) Mix until smooth, then taste for salt. Don't salt before, because the capers and mustard are salty! Set aside, and let the dressing come together. Before dressing the veggies, make sure to remove the garlic! You just want the hint of garlic flavor, since it will be raw!
Take the veggies out just before they are cooked how you want them. They will continue to cook for a few minutes while they cool a bit. I love veggies with a good crunch, but feel free to let them go longer. Just keep in mind, that Brussels tend to get a bit stinky when they over cook, and that smell will stick around in your house...
After a few minutes of cooling, mix the warm veggies with the dressing. You can serve this either warm, or cold, we had leftovers, and they were just as delicious! I love this so much, because you get the roasty depth, and the lemony caper salty pucker, it is such a dynamic side dish!
The night I made these, we served them over steak, and the lemon flavor works so well! Enjoy!
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