Dijon Roasted Brussels Sprouts

I mean, let’s get serious, when they are done right they totally rule.  And these bad boys…they’re simply perfect.  You’ve got some sweet, some savory, and some tanginess.  They’re creamy, crunchy and chewy.  And best of all–they are reeeally easy to make!

It’s dishes like these that make us wish every day was Thanksgiving.

Make your holiday healthier by adding something green and delicious to the dinner table.

Dijon Roasted Brussels Sprouts
Servings: 4- 6
Time: 50 minutes

  • 2 lbs Brussels sprouts, cut in half
  • 4 tablespoons evoo, separated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • sea salt
  • black pepper
  • 1/2 cup dried cranberries

 Directions

Preheat the oven to 375 degrees F.  Wash and prep all the brussels sprouts by cutting off a bit at the root of each sprout then slicing it in half.  Arrange your b-sprouts on a baking tray (we recommend lining the tray with parchment paper or tin foil for an easier clean up).

Drizzle at least 2 tablespoons of extra virgin olive oil on the sprouts.  You can use more and this will help them get that great brown color.  Sprinkle on a generous amount of salt and pepper them mix them all together well.

Spread out the brussels sprouts so each piece has room to roast, if they are too close they will steam and just get mushy.  Roast for 35-40 minutes, mixing them once about half way through.

While they are roasting soak your dried cranberries in water to reconstitute them a bit and make them softer.  Just make sure to drain all the water before mixing them in with the brussels sprouts at the end 🙂

Make your dressing by combining the honey, dijon mustard, 2 tablespoons of extra virgin olive oil.  Whisk them together then add some sea salt and pepper, to taste. (You could also throw in a minced garlic clove for an extra kick)

Take the brussels sprouts out and of the oven and allow them to cool for a little bit before tossing them with the dressing and cranberries.

 

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Recipe: {Healthy} Honey Mustard Chicken Fingers

Simple, savory and satisfying these chicken fingers are perfect for feeding the whole family.  You can make the marinade in the morning and let your chicken soak up all the flavorful goodness, then slice it up and throw it in a grill pan.  It’s just that simple.  Have left overs?  Makeover this meal by throwing the extra chicken on your salad!

What other finger foods would you like to see made in a healthy way? Let us know in the comments below…

{Healthy} Honey Mustard Chicken Fingers 

Servings: 4
Prep Time: 5 minutes
Cook time: 15 minutes
  • 4 pieces of boneless, skinless chicken breasts.
  • Juice of 1 lemon (2 tablespoons)
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons honey
  • 2 Tablespoons dijon mustard

Directions

Create your Honey Mustard marinade by combining the lemon juice, olive oil, honey and mustard in a bowl and mixing well.

Reserve about 1/4 cup of the sauce for later.

Wash your chicken breasts and arrange them in a tray or ziplock bag and pour the Honey Mustard sauce over top.

Allow the chicken to marinate for at least 30 minutes or up to 12 hours.

Slice the chicken length-wise into 1/2″ wide pieces.  Drizzle some olive oil over your grill pan and bring it to a medium-high heat.  Cook chicken for about 3-4 minutes on each side or until done.

Pour extra Honey Mustard into small cups and dunk the chicken for an extra boost of flavor.

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Recipe: Glazed Salmon

You know when you have someone coming over and you really want to dazzle them with deliciousness but you just don’t have time to get all Julia Child and spend the day in the kichen?  Yeah, we do too.  That’s why we have this ace in the hole of a recipe.  So simple to execute and it will impress your freind/ date/ in-laws/ boss every time!Make it this week and let us know how it went in the comments below!

Glazed Salmon

Servings: 4
Time: 20 minutes

  • 4 pieces of wild caught salmon
  • Salt and pepper, to taste
  • 4 tablespoons whole grain mustard
  • 2 tablespoons pure maple syrup or honey
  • Juice of 1/2 a lemon (1 Tablespoon)

Directions

Preheat oven to 350-degrees F.

Place salmon pieces on baking sheet lined with parchment paper or tin foil.

Season generously with salt and pepper and coat each piece with a good amount of mustard (at least 1 tablespoon per piece, feel free to use more until completely coated).  Roast for 10 minutes.

After 10 minutes pull out oven rack and drizzle a small amount of maple syrup or honey directly over fish pieces.  Squeeze lemon juice and return to oven.

Continue to bake another 5-10 minutes depending on thickness of fish.

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