Day 243: Brussels Sprouts Dijon ♥

Brussels Sprouts Dijon, another simple weeknight vegetable recipe ♥ AVeggieVenture.com
graphic button small size size 10 Fresh Brussels sprouts stirred with a bright mix of good mustard, vinegar and a little butter. Low Carb. Low Fat. Weight Watchers Friendly. Vegetarian. Naturally Gluten Free. graphic button small size size 10

Do these Brussels sprouts look familiar? If so, no surprise since there's been a whole lotta baby cabbages getting cooked in the food blog world – and even an occasional convert. This batch comes straight from a blog called Seriously Good and is yes, seriously good, and quite seriously, simply good and perfect, taste-wise, for a weeknight supper.

On a personal note, Seriously Good was authored by a food blogger named Kevin Weeks, someone I considered a friend even though we never met in person. Kevin was a mainstay of our early food blog community. He passed away in 2012, rocking that community. His blog is gone, even his writing about illness, mortality and impending death is gone. Me, musing, wishes there were a "cemetery" of sorts for the best work of people we remember so fondly.

The only trouble with fresh Brussels sprouts is that washing and trimming takes time – by my clock, 15 minutes for a pound. Luckily this job can be done ahead of time or better yet, assigned out to a Cook's Right Hand. And for the record, I've had little luck with frozen Brussels sprouts but if that's what you have on hand, I much recommend this simple mustard-y vinaigrette.

COMPLIMENTS!
graphic button small size size 10 "This is a fabulous and easy recipe ... no leftovers!." ~ Seashell

RECIPE for BRUSSELS SPROUTS DIJON

Hands-on time: 20 minutes
Time to table: 30 minutes
Serves 4

Water to cover
Salt to taste
1 pound Brussels sprouts, washed and trimmed and Xd (Four Ways to Cut Brussels Sprouts)

1 tablespoon good mustard
1 tablespoon good vinegar
1 tablespoon butter
Additional salt to taste

In a heavy saucepan, bring the water to a boil on MEDIUM HIGH. Add the salt and the sprouts. Reduce heat to MEDIUM, cover and cook for 5 – 10 minutes, until cooked but still firm. Stir in the remaining ingredients, serve and enjoy!

ALANNA'S TIPS & KITCHEN NOTES
HOW TO TRIM BRUSSELS SPROUTS: Wash the sprouts under running water. Slice off the stem end about 1/4 way into the sprout, then remove the outer leaves. Check to see that the remaining sprout is completely clean and the leaves unblemished, if not wash again and remove another layer of outer leaves. With a sharp knife, cut an X into the stem end, this helps the interior core cook at the same rate as the outer leaves.
WASTE The thing about all that trimming is that when you buy a pound of fresh Brussels sprouts, you lose about 1/3 of the weight to trimming. It's still plenty to serve 4.
"Boiling Brussels sprouts." It just sounds bad, right? But boiling Brussels sprouts in well-salted water is the best way, in my opinion, to season them all the way through. That said, it's easy to overcook Brussels sprouts when cooking them this way. Watch them closely, you want them to be cooked through but not falling apart and still bright green if you can capture that magic moment. (For the record, I didn't, the last time I shot new photos for this recipe. We still ate them all up!) That said, you could easily roast the Brussels sprouts and then toss them in the mustard-vinegar concoction.
Honey-Butter? Honey-Mustard? For a different taste profile, substitute honey for vinegar, I think that'd be lovely!
TO GET AHEAD A BIT A good cook-ahead trick for any vegetables cooked or steamed in water: bring the water to a boil ahead of time, say 30 minutes or so, then cover and turn off the fire. When you're ready to bring the water to boil for real, it'll take far less time.



A Veggie Venture - Printer Friendly Recipe Graphic





A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2005 & 2018


Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Comments

  1. This sounds really good. Even better, except for the brussels sprouts, it uses things I always have on hand. I'm going to try it.

    ReplyDelete
  2. Brussels sprouts are a fvaorite at our house. This should be a great variation for us to use. Thanks.

    ReplyDelete
  3. i have a ridiculously stupid question, but i am a seriously novice cook. do you drain the water before adding the other ingredients? thank you!

    ReplyDelete
  4. Good catch, Kitty Alecia. Yup, the water absolutely SHOULD be drained! Let me know how they turn out for you! AK

    ReplyDelete
  5. This is a fabulous and easy recipe. I made it today and there are no leftovers!

    PS I used balsamic and sprinkled parmesan over the top

    ReplyDelete

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna