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Ingredients |
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2 tablespoons freshly squeezed lemon juice |
1 teaspoon finely grated lemon zest |
1 teaspoon dijon mustard |
1 tablespoon finely chopped shallot (about 1/2 medium) |
1/2 teaspoon kosher salt, plus more as needed |
1/4 teaspoon freshly ground black pepper, plus more as needed |
1 1/2 pounds brussels sprouts, discolored or tough outer leaves removed |
1/4 cup olive oil |
1/3 cup toasted pine nuts |
1 tablespoon finely grated parmesan cheese, grated on the small holes of a box grater |
2 peeled hard-boiled eggs |
Nutrition 4 servings |
Per Serving | % Daily Value |
---|---|---|
Calories | 325 | — |
Fat | 25g | 38% |
Carbs | 18g | 6% |
Protein | 11g | 23% |
Fiber | 7g | 28% |
Cholesterol | 95mg | 31% |
Sodium | 146mg | 6% |
Preparation |
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