Monday, November 18, 2013

Roasted Brussels Sprouts (Maple-Mustard Version & Balsamic Version)

Balsamic Glazed Brussels Sprouts
When I was a child, I loathed Brussels sprouts. The only thing more disgusting may have been that canned creamed corn, but I'm not sure - the Brussels were pretty disgusting. My brother & I perfected choking down the disgusting vegetables first and then we could enjoy the rest of the meal. Back in those days, Brussels sprouts meant a box of frozen sprouts cooked in boiling water, drained, and topped with a pat of butter. Not even the butter could save those boiled sprouts.

Thanks to some genius discovering that Brussels are pretty tasty roasted, I have a new opinion of the nasty green balls. It took some time. I've been seeing roasted Brussels sprouts recipes for years. But I resisted. Then, about a year ago, we started roasting them. And I started liking them.

Sometimes, they are simply tossed with salt, pepper, and olive oil. Easy and tasty.

Sometimes we cut the Brussels sprouts in half and toss them with salt, pepper, olive oil, and balsamic vinegar before roasting.

More recently, we tried them tossed in a maple syrup-mustard-olive oil marinade:
My favorite is the balsamic, but the maple-mustard ones were nice for something a little different. I think we needed more mustard and more maple flavor because it was there, but just faintly.

Brussels sprouts are difficult to photograph. I've tried to take photos in restaurants and at home and they are blurry or too shiny or look like a mass of yuck. Like this:
Maple-Mustard Version - you can see the mustard seeds
 They are also delicious dipped in cheesy goo from mac & cheese.
The macaroni and cheese and breaded chicken were my choices for birthday dinner. We eat an awful lot of green beans and broccoli, so I decided on Brussels sprouts as the green vegetable.

If you haven't tried roasting fresh Brussels sprouts, you should - they are tasty enough to be a birthday dinner vegetable!

Maple-Mustard Brussels Sprouts:

How we did it:

1 bag Costco fresh Brussels sprouts
4 tablespoons maple syrup
2 tablespoons olive oil
4 tsp whole grain mustard
salt

Cut the sprouts in half and sprinkle with salt. Combine the maple syrup, olive oil, and mustard in a bowl. Pour over the sprouts and mix well. Roast at 400 until done - ours took 30-45 minutes (we didn't really time it, we just kept checking and even though they seemed done around 30 minutes, we left them in until everything else was ready).

Inspired by this.

Balsamic Roasted Brussels Sprouts

How we make them:

Cut sprouts in half. Sprinkle with salt and pepper. Add olive oil to coat. Drizzle balsamic syrup over, toss to coat. Roast at 400 until done.

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