Maple-Mustard Braised Brussels Sprouts
After yesterday's rather indulgent post, I thought we'd do a 180 and go in an entirely different direction, but that doesn't mean sacrificing the yumminess factor. These Brussels sprouts coated in a light maple-mustard sauce are DIVINE!! Truly! In no way will you feel like you're "eating healthy". Even if Brussels sprouts are not your thing, I think you're gonna love this. They're crunchy, slightly sweet, slightly tangy and easy to prepare. A not-to-miss seasonal side!!
Now that it gets dark so early I'm forced once again to prepare food early in the day so that I can get a good photo of it. I'm just not a savvy enough photographer to recreate that natural light look at night (or after 4:30 which is when we lose all the good light right now, grrr...) Lest you think I'm going off topic with my little photography lesson, read on--it all becomes clear in a sentence or two. In order to snap a usable shot of these, I made them early in the day over the weekend, figuring I'd just reheat them before dinner but by 5:30 when I went to grab the bowl, there were only about 8 little green balls left. My daughter and I had eaten them all day long--they're that good. Next time, I'll have to hide them from both of us!! Try them and you'll see what I mean!
Maple-Mustard Braised Brussels Sprouts
Makes 4 servings but honestly I could eat the whole thing myself!
Prep Time: 15 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/4 cup minced onion
- 1 pound Brussels sprouts, if they're little leave them whole, just cut off ends if necessary, if they're large ones, halve or quarter them
- 1/2 teaspoon salt
- 4-6 tablespoons water
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syurp
- Black pepper to taste
The Recipe
1. Heat a large skillet over medium heat. When hot, add the olive oil and tilt the pan to distribute it evenly. Add the onion and sauté for about 5 minutes, until they begin to soften. Then add the Brussels sprouts and salt and sauté for another 5 minutes.
2. Add in 4 tablespoons of water, give everything a big stir and cover the pan. Cook for about 7-8 minutes, until the Brussels sprouts are bright green and can be easily pierced with a fork. Check after 5 minutes and if all the water has evaporated, you might need to add another tablespoon or two.
3. Meanwhile, whisk together the mustard and maple syrup in a small bowl. When sprouts are cooked, add to the pan and stir well. Remove from the heat, season with a bit of pepper and more salt if necessary and serve immediately. These are best hot but pretty darn good at room temperature too.
Enjoy!
Note: Recipe adapted from The Vegetable Dishes I Can't Live Without by Molly Katzen. I cut the amount of mustard from 1/4 cup to 1 tablespoon. It's very mustardy using the full amount.
