Pan Roasted Water Chestnuts and Brussel Sprouts

Prep Time: 
10 Mins
Cook Time: 
10 Mins

1 - 8 ounce can  Reese Sliced Water Chestnuts in Water, drained
1 medium peach, sliced
3 cups halved brussels sprouts
1 tablespoon DaVinci olive oil

2 tablespoons DaVinci olive oil
2 teaspoons honey
1 teaspoon dijon mustard
2 teaspoons fresh squeezed lemon juice
1 whole clove garlic, pressed or minced
1/2 teaspoon fresh chopped rosemary

1. In a small bowl or blender cup, combine the olive oil, honey, mustard, rosemary, lemon juice, and garlic. Stir or blend to combine.
2. Place the halved sprouts and water chestnuts in a bowl and toss with one tablespoon olive oil to lightly coat
3. 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.
4. Preheat the frying pan again and lightly roast the peaches. They will burn quickly, so don't leave them on the heat long.
** Tip: Store the dressing and sprouts separately for longer storage. Top with dressing before serving. Delicious served warm, or chilled.