Wednesday, October 9, 2013

Maple-Glazed Brussels Sprouts

We do like Brussels Sprouts in this house...well, let me re-phrase. Andy and I love Brussels sprouts; the boys, well, they have been taught to eat what's put in front of them. I'll leave it at that. Andy and I got the new Runner's World cookbook, and it's delightful. It's full of wonderfully tasty looking dishes, and one of the first ones that caught my eye were these Maple-glazed Brussels sprouts. Firstly, Andy had just purchased some sprouts, secondly, the recipe was whipped up in a snap, and thirdly, it had two of my most favorite ingredients in the whole, entire world: maple syrup and mustard...I mean really, how could you go wrong? Now the recipe calls for a grainy mustard, which I normally keep, but I am currently out of it, so I used Dijon mustard instead (yum!) and it worked beautifully. If you're not a huge fan of the sprouts, but you want to give them a try, try these out...they are sweet and savory; the roasting caramelizes the syrup and brings out the sprouts earthy flavor, and the mustard gives it a nice kick! What more can I say? They are delicious!!!

Maple-Glazed Brussels Sprouts
16 oz. fresh Brussels sprouts
2 tablespoons real maple syrup
1 tablespoon olive oil
2 teaspoons grainy (or Dijon) mustard

1. Preheat the oven to 400 degrees.

2. Cut the bottoms off the sprouts, slice in half lengthwise and peel off the outer layer of leaves from each sprout.

3. In a bowl, whisk together two tablespoons maple syrup, one tablespoon olive oil, two teaspoons mustard, and salt.

4. Toss sprouts with maple mixture and roast for 20 minutes.

1 comment:

  1. My mom loooved B.S. :) I do too...and artichokes :) I found a yummy recipe on Pinterest but they weren't sweet enough. Gonna try these.