Lemon & Sun-Dried Tomato Brussels Sprouts

1 lb. brussels sprouts

1 T. olive oil

¼ tsp. Salt

Few cracks of pepper

1/4 C. lemon juice

1/2 C. water

¼ C. sun dried tomatoes in oil, drained & chopped

1 tsp. Dijon (whole grain or regular)

1 tsp. arrowroot + 1 T. cold water

Salt & pepper to taste

Preheat oven to 400 degrees and line a cookie sheet with foil. Chop off the bottom of the brussels sprouts and then slice each one in half and place them on the cookie sheet. Pour olive oil on top and toss to coat. Then sprinkle on salt and pepper, toss again and shake the pan so they fall into a single layer. Roast for 18-20 minutes or until the ends get a little burnt and toasted.

While those are cooking, place a skillet over medium high heat. Add water, lemon juice and sun-dried tomatoes and bring to a boil. Once it is boiling, add arrowroot + water mixture and stir vigorously as it will seize up quickly! Add Dijon and season with salt and pepper to taste. If sauce is too thick add a little extra water. Place cooked brussels sprouts in a bowl and then toss with about ¼ C. of sauce.