18 Oct BRUSSELS SPROUTS WITH HAZELNUTS, LENTILS, AND MUSTARD DRESSING
1-1/2 lbs Brussels sprouts, bases trimmed, and cut in half
1/4 cup olive oil
1/2 tsp sea salt
3/4 cup hazelnuts, roughly chopped
3 tbsp finely chopped dried apple
1 cup of fresh flat-leaf parsley, roughly chopped
1/2 cup small French green lentils
1/4 cup extra virgin olive oil
3 tbsp apple cider vinegar
3 tbsp coconut sugar
2 tsp hot English mustard or Dijon mustard for a milder taste
-Preheat the oven 400 F.
-Place the Brussels sprouts, cut side up, snugly in a baking dish. Drizzle with the olive oil and season with salt. Scatter the hazelnuts around the sprouts. Bake them in the preheated oven for 40 minutes, or until the tops of the sprouts are bronzed and the centers are soft.
-While the sprouts are roasting, make the dressed lentils. Rinse the lentils well and place them in a saucepan with enough cold water to cover them by 3/4 inch. Bring the water to a boil and cook the lentils for 15 to 20 minutes or until just tender.
-Whisk together the oil, vinegar, coconut sugar, and mustard in a small saucepan over low heat until it barely simmers. You want it to be both emulsified and warmed through. Taste it. If you like a stronger mustard flavor, add another teaspoon and whisk it well to combine.
-Drain the cooked lentils, add them to the warm dressing and the dried apple, and toss to combine well.
-Scatter the dressed lentils over the top of the roasted sprouts and hazelnuts. Top with parsley.