Thursday, November 17, 2011

Maple Mustard Glazed Brussels Sprouts

     I love cabbage so much it's no wonder my favorite vegetable is Brussels Sprouts.  It seems like most people have a love hate relationship with this tiny, delicate vegetable.  Sometimes I'll steam up a batch and keep a bowl in the fridge for those moments of weakness when I'm looking for something to snack on in the middle of the night, I pop them in my mouth like potato chips.  I love them roasted, steamed, sauteed and even when they're overcooked, mushy and stinking up the kitchen.  One of my favorite ways to prepare them is to cook them for a short time under high heat in my dutch oven tossed with a little olive oil, salt and pepper.  The dutch oven works it's magic by roasting/steaming them until they're crisp on the outside and tender in the middle.  I was inspired by this recipe to add a maple mustard glaze along with a handful of sliced shallots to my usual roasting method.  None of the flavors are overpowering, the sweetness of the maple syrup is perfectly balanced by the tangy mustard.  In my 10 inch oven I roasted them for 18 minutes with 10 coals in a ring around the bottom and 22 on the lid.  If you're a sprout-a-holic like I am, give this easy but delicious recipe a try and don't forget, they're one of those cancer fighting super foods that are really good for you too.

Maple Mustard Glazed Brussels Sprouts
1-1 1/2 lbs. Brussels Sprouts, trimmed and cleaned
5-6 shallots, peeled and sliced OR 1/4 cup chopped red onion
2 Tblsp olive oil
2 Tblsp maple syrup
2 Tblsp dijon mustard
Salt and freshly ground black pepper to taste

     Lightly oil or spray dutch oven.
     Place cleaned sprouts in single layer in bottom of prepared oven.
     Whisk olive oil, maple syrup, mustard, salt and pepper together in small bowl until combined.
     Pour mustard mixture over sprouts and stir until vegetables are completely covered with glaze.
     Roast at 400 degrees for 15-20 minutes or until sprouts are tender.
     Serve warm or at room temperature.

Toss sprouts and shallots with maple mustard glaze in your oven

Bake at 400 degrees for 15-20 minutes or until tender

So good, I could eat the whole bowl


  1. OK, I'm a sworn-in, card-carrying hater of Brussels Sprouts. One look at these, and a glance over the ingredients and I'm gonna have to try them! I might convert...

  2. Thanks Mark for stopping by, hope you have a chance to try the sprouts, a little bacon tossed in there too would probably make them taste even better. Liddy