Crisp Water chestnuts, roasted brussles sprouts and peaches. Tossed in a rosemary and honey mustard dressing. Great served warm or cold, so it can easily be packed for a picnic lunch.
Pan Roasted Brussels Sprouts & Water Chestnuts
Place the halved sprouts and water chestnuts in a bowl and toss with one tablespoon olive oil to lightly coat.
Preheat a frying pan, then add your sprouts and water chestnuts to it. Cooking them on low-to-medium heat. Turning halfway through cooking to brown on both sides, then remove from heat.
Preheat the frying pan again and lightly roast the peaches. They will burn quickly, so don't leave them on the heat long.
In a small bowl or blender cup, combine the olive oil, honey, mustard, rosemary, lemon juice and garlic. Stir or blend to combine.
Store the dressing and sprouts separately for longer storage. Top with dressing before serving. Delicious served warm, or chilled.
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Reese Specialty Foods. The opinions and text are all mine. XOXO- Kristel