Brussels sprouts are here to stay – whether you love them or absolutely hate them. Brussels sprouts evoke strong memories for most people.
I love Brussels sprouts! I only discovered Brussels sprouts a few years ago at a San Francisco restaurant where my vegetarian room mate ordered them. Warm, and tender, with stunning flavor, I completely forgot about the short-ribs and mac-and-cheese we had on the table. Instead, I delved into the tasty side.
In this recipe, the normal bitterness of Brussels sprouts is masked by the addition of honey. Whole grain mustard adds a mild taste and acts in harmony with the honey and the butter. When mustard is heated, most of the pungency is lost. So do not expect to be overwhelmed by the mustard taste. Four ingredients transform Brussels sprouts into a delightful side for Thanksgiving or any other occasion.
||pound Brussels sprouts
||teaspoons whole grain mustard
20 – 30 minutes
Trim the ends and remove any loose leaves from the Brussels sprouts. Make a small slit across the base of the stem. Put the sprouts in a large steamer and cover with a lid. Sit the steamer over a saucepan of boiling water and steam for 15 minutes or until tender. Refresh under cold water to stop the cooking process.
Put the butter, mustard, and honey in a saucepan over low heat and stir to melt the butter. Add the sprouts and toss until well coated in the butter mixture and heated through. Pile onto a plate and serve immediately.
The Spice Bible
Vegetables, Side Dish, Vegetarian Recipes and Thanksgiving Recipes
Other Ingredients Used