Day 243: Brussels Sprouts Dijon ♥


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!
"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
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





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famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005 & 2018
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.
ReplyDeleteBrussels sprouts are a fvaorite at our house. This should be a great variation for us to use. Thanks.
ReplyDeletei have a ridiculously stupid question, but i am a seriously novice cook. do you drain the water before adding the other ingredients? thank you!
ReplyDeleteGood catch, Kitty Alecia. Yup, the water absolutely SHOULD be drained! Let me know how they turn out for you! AK
ReplyDeleteThis is a fabulous and easy recipe. I made it today and there are no leftovers!
ReplyDeletePS I used balsamic and sprinkled parmesan over the top
This has become a favorite in our house. Easy and healthy!
ReplyDelete