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Maple Mustard Brussels Sprouts

28 Jun

Even though I am dubious that there is a better recipe than my Tasty Brussels Sprouts, I decided to indulge Woody’s love of mustard with this recipe. It was pretty good, but I still think nothing beats our usual. Also, the mustard got too cooked when added during the process. I also added some afterwards to boost the flavors. It worked well.

Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons butter (preferably organic)
  • 3 cups Brussels sprouts, blemished or tough outer leaves removed, trimmed and quartered
  • 1 tablespoon prepared dijon mustard [I added more mustard after cooking – I thought the mustard flavor was mellowed too much by cooking]
  • 1 tablespoon pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • Coarsely ground black pepper to taste

Preparation:

In a large, deep skillet, warm oil and butter. When the butter melts, add the Brussels sprouts. Saute for about 5 minutes, until the Brussels sprouts become tender and the outer leaves turn bright green.

Add the mustard, maple syrup, and lemon juice, and saute until the ingredients are well mixed and the Brussels sprouts are nicely glazed.

Season to taste with freshly cracked black pepper. Enjoy!

–Recipe Courtesy Miri Rotkovitz/about.com.

Mmmm, mustardy!

 
2 Comments

Posted by on June 28, 2012 in Uncategorized

 

2 responses to “Maple Mustard Brussels Sprouts

  1. Jenny

    July 5, 2012 at 5:45 am

    Hello Emily!
    I am using your blog as pas-time reading, I hope you’re not offended by that 😉

    Speaking of Brussels sprouts: a while back we listened to an interview with a chemist-gone-cook on the radio and they discussed Brussels sprouts. It was mostly on how to get the most of the round, sweetish cabbage taste without the bitterness that often comes with these guys. He said to trim the sprouts and slice in halves (from top to bottom) and then steam/boil them just until the core is hard and the rest is not. After that you simply sautee them quickly in some butter until they get slightly golden.

    We do this all the time now with Brussels sprouts, it’s truly great! Of course, afterwards one can season them with, say sea salt, onion, herbs, chili or whatever seems most appropriate. You should try, very simple, very good 🙂

     
  2. Emily

    July 9, 2012 at 9:44 pm

    Thanks for the idea, Jenny! I have another recipe that’s basically this, but in a different order. I love it! 🙂

     

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