North Bay Produce

Brussels Sprouts with Sun Dried Tomatoes

An easy and zesty side dish perfect for any meal.
Prep Time10 min Cook Time30 min Total Time40 min Servings4


  • 16 oz North Bay Produce Brussels sprouts (halved)
  • 1 TBLS olive oil
  • ½ cup sun dried tomatoes (in oil, sliced)
  • ½ cup water
  • Juice from 2 lemons
  • Zest from one lemon (minced)
  • 2 tsp honey Dijon mustard (or 1 tsp Dijon mustard and 1 tsp honey)
  • 2 tsp corn starch in 1 TBLS water (stirred smooth)
  • ¼ cup toasted pine nuts
  • Salt and pepper to taste

Sharon's Hint

Toss the Brussels sprouts in the oil from the sun dried tomatoes before roasting for a more intense flavor.


Step 1. 

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

Step 2. 

Trim bottoms off Brussels sprouts (if necessary) and toss in olive oil. Spread onto baking sheet into a single layer and roast stirring occasionally for 20 – 25 minutes until tender and toasted.

Step 3. 

To make sauce, add water, lemon juice and zest, mustard and sliced sun dried tomatoes into a medium sized skillet and bring to a boil. Once boiling, add cornstarch and water mixture stirring constantly until thickened.  Add a little water if it gets too thick.

Step 4. 

Add the cooked sprouts into a large bowl and toss with ¼ cup of the sauce. Place on serving tray and top with toasted pine nuts. Serve warm.


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