So you don’t like brussels sprouts? That’s ok. These aren’t really brussels sprouts- they’re caramelized green goddesses.
Shortly into our relationship, Patrick told me that he absolutely adored brussels sprouts. Who adores brussels sprouts? No one. Thus a challenge was put before me. Come up with a brussels sprout recipe that does not involve wrapping them in pounds of bacon, which most definitely negated any health benefits of these green leafy mini monsters. Not that I would ever turn down bacon wrapped brussels, and if you want to make some, make THESE and invite me over!
One of my favorite things about this recipe is that it takes 20 minutes from start to finish (especially if you delegate the dish washing to someone else). A few minutes to wash and chop your sprouts, a few minutes to mix the glaze, and only 10-13 minutes to cook. How’s that for a weeknight dish?
DIJON AND BALSAMIC BRUSSELS SPROUTS
serves 2 as a substantial side, 3 as a small side
12 oz whole brussels sprouts
2 tablespoons unsalted butter (or olive oil for my vegan friends)
2 tablespoons dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1/4 teaspoon cumin
salt and pepper to taste
grated parmesan, optional
Rinse your brussels under cold water. Trim the stems and any yellowing or brown leaves. Cut brussels in half lengthwise.
In a small bowl, mix together your mustard, vinegar, sugar, cumin, salt, and pepper.
Melt butter in a medium pan (cast iron if you have one!) over medium heat. Dip halved brussels (flat side) into glaze and place flat side down in pan. If you have any extra glaze, drizzle over brussels in pan. Cover and cook for 5-8 minutes, until dark brown on flat size. Remove lid and sauté brussels for an additional 5 minutes.
These taste great with grated parmesan!