Roasted, boiled, braised, shaved- the possibilities are endless with the tasty cruciferous vegetable, the Brussels sprout. I used to look at them in disgust like most people do, but now I eat them whenever I get the chance; they are one of my favorite veggies! If you don’t like this vegetable, you probably have only had them boiled in water, which does NOT do sprouts any justice! Once you try them the perfect way, you will love them.
The best way to fix Brussels sprouts, in my opinion, is roasted with cumin, lemon, and garlic, but I decided it was time to branch out and match the vegetable with different seasonings and flavors, and what better combo than sweet and sticky maple syrup paired with tangy Dijon mustard. Covering the Brussels while they simmer and cook really ensures that they will be full of flavor. If you’re not already a fan of Brussels sprouts, these sweet little spouts will make you one!
Serves 4-6 as a side dish
2 lbs. Brussels sprouts, stem ends cut off and larger sprouts cut in half
1 c. chicken broth
¼ c. pure maple syrup
¼ c. Dijon mustard
Sea salt, to taste
1. Whisk together chicken broth, maple syrup, and Dijon mustard.
2. Add Brussels sprouts to a deep skillet and pour broth/maple/Dijon mixture over them. Add sea salt to taste.
3. Cover and cook over a medium-low heat until the Brussels sprouts are fork tender, but still firm (about 20-25 minutes).
4. Remove from heat and serve.
Question of the day: “Brussels sprouts-yay or nay?”
~Yay, yay, yay!!