Roasted Brussels Sprouts with Minty Lemon Crème Fraiche for Summer
 
 
Ingredients
  • 1 lb brussels sprouts
  • 1-8 oz container creme fraiche
  • 1 lemon, zested and juiced
  • Handful of mint leaves
  • 2-3 Tablespoons grapeseed oil
  • salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut off the end of each brussels sprout, peel off outer leaves and cut in half. Rinse and place onto a baking sheet.
  3. Toss sprouts with grapeseed oil to coat and season with salt and pepper.
  4. Bake until tender and lightly browned, about 20 minutes.
  5. Meanwhile, whisk together creme fraiche, lemon zest and 2 teaspoons lemon juice.
  6. Roll 3-4 mint leaves together and slice into thin strips. Add to creme fraiche mixture.
  7. Once brussels sprouts are ready, toss with the creme fraiche mixture and eat hot. To eat cold, refrigerate sprouts and creme fraiche mixture separately. When ready to eat, top each plate of sprouts with a dollop of the creme fraiche mixture. Serve immediately.
Recipe by FamilyandForks at https://www.familyandforks.com/roasted-brussels-sprouts-with-minty-lemon-creme-fraiche-for-summer/