Maple Mustard Brussels Sprouts
September 15, 2010
Before you say that you don’t like brussels sprouts, let me tell you how delicious these are! I used to think I didn’t like them…I hadn’t had them in years and I remembered them being really smelly and soggy. I think they must have been steamed and overcooked. Then, this summer, my good friends Kim and Brian served us up some cooked in beer! I was nervous when I took my first bite, but then pleasantly surprised. They were great! Sometime after that I had some at a restaurant in Chicago cooked with Dijon mustard. Yummy again! So I decided to look for a recipe with mustard to try at home. I found one on about.com that I modified to be vegan and you’ll see it below. This recipe is quick and simple and the result is delicious. You can’t feel bad about eating a pile of these little buggers and you’ll be amazingly full when it’s over. Look how healthy they look raw!!
Here’s the recipe:
1 tablespoon olive oil
3-4 cups Brussels sprouts, blemished or tough outer leaves removed, trimmed and halved or quartered
1 tablespoon prepared dijon mustard
1 tablespoon pure maple syrup
1 tablespoon freshly squeezed lemon juice
To prepare, simply heat the oil in a wok or skillet. Saute the sprouts for 5-7 minutes until the outer leaves turn bright green and the sprouts are tender. While the sprouts are cooking, mix the mix the lemon juice, maple syrup and mustard in a small bowl. Add the mixture when the sprouts are ready and saute for a few minutes more until the dressing becomes a glaze. Serve and enjoy!
Try these, you will love them!
One Comment to “Maple Mustard Brussels Sprouts”
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October 26th, 2010
I just received a stalk of brussel sprouts in our farm share, I plan to try this recipe out- yum! I agree, brussel sprouts were never a veggie I liked very much but now I love them. I usually roast brussel sprouts but like the quick sauteing method used here.