Roasted Brussels Sprouts with Lemon Dijon Dressing

This is off-topic, but that's what you get on a Friday: I have a big, ugly vacuum-sealed package of tempeh sitting in my fridge right now. Every time I open the refrigerator door, it sneers at me, and then tells me to fold the laundry, do the dishes, and otherwise lectures me in a condescending voice.

Just kidding about that! The tempeh does NOT talk to me. But it does look rather smug, and I have no clue what to do with it. For some reason the past month has been unkind to me in the non-meat-eating sense.

Perhaps it's the cold weather, and my genetic obligation to put on a layer of fat during the winter, but I sure could go for a steak. A happy, grass-fed, lived-a-good-life steak, but a steak all the same. But, I fear it's a slippery slope from there to wings at the corner bar, so for now, it's tempeh time. Does anyone have any ideas?

These lovely Brussels sprouts came from the farmer's market. They didn't talk back to me, and so were quickly snapped up out of the fridge and lovingly prepared (what do you think about that, tempeh?).

Roasted Brussels Sprouts with Lemon Dijon Dressing

1/2 white onion, finely chopped
1/4 c fresh lemon juice
1-2 TB Dijon mustard
1 TB olive oil
salt and pepper to taste
cooking spray
1 lb Brussels sprouts, halved

Preparation:

Combine first four ingredients with a fork in a small bowl. Season dressing with salt and pepper.

Place sprouts on a baking sheet lined with foil that you have sprayed with cooking spray. Sprinkle sprouts with salt and pepper, and lightly spray with cooking spray. Bake at 425 for 15 minutes, or until bottoms are browning. Flip sprouts, and roast for another 10 minutes or until browned.

Allow sprouts to cool slightly, then toss in dressing. Serves 4 as a side dish.