Brussels Sprouts with Sun Dried Tomatoes

Brussels Sprouts with Sun Dried Tomatoes

An easy and zesty side dish perfect for any meal.


  • 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


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.

Sharon's Hint

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