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Brussels Sprouts with Maple-Mustard Sauce
Okay, no argument that Brussels sprouts are an acquired taste. Phil acquired that taste
very early in life; Aliceann has long resisted it. When she experienced this recipe at a
Carol Place Thanksgiving, she acknowledged that, prepared this way, sprouts are better
than tolerable. High praise.
| 2 pounds Brussels sprouts |
2 1/2 t. salt |
| 2 T. white wine vinegar |
2 T. balsamic vinegar |
| 2 T. maple syrup |
2 T. Dijon mustard |
| 1 T. coarse-grain mustard |
1/2 t. fresh ground black pepper |
| 1/8 t. grated nutmeg |
1/2 c. olive oil |
- Prepare the Brussels sprouts by trimming the outer leaves and cutting an X in
the stalk.
- Bring a large pot of water to a boil. Add the sprouts and 2 t. of the salt.
When the water returns to a boil, cover the pot and reduce the heat to a simmer.
After 5 minutes, remove the pot from the heat and drain the sprouts.
- Meanwhile, mix in a small bowl the remaining ingredients.
Slowly drizzle in the oil, whisking as you go.
- Toss the sprouts in the bowl with the sauce. Serve at room temperature.
10 servings
Source: Anthony Dias Blue and Kathryn K. Blue, Thanksgiving Dinner
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