Sunday, February 12, 2012

Brussels Sprout and Mustard Toss

These lovelies... yes, I said lovelies, are wonderful, tasty, delicious, sweet, tender and yummy.  Contrary to popular belief Brussels sprouts are so good.  I wish I could have all of you taste them with an unbiased tongue.  Put aside all the negativity regarding Brussels sprouts.  These babies are delicious.

Remember and important equation in the taste of vegetables... ROASTING = DELICIOUS.

Honestly I could have just eaten these for dinner.  Actually I did.  My daughter stole half of my lamb burger away from me and I ate more of these and more of these.  So dang, good.

The Brussels Sprout Mustard Toss
Sounds like a dance doesn't it?

2 pound bag Brussels sprouts
1/4 cup oil
2 tablespoons Dijon mustard
salt and pepper to taste
2 tablespoons red wine vinegar

Toss Brussels sprouts with oil and spread them in an even layer on a baking sheet.  Roast in an oven at 375F until they are golden.  I like doing at a lower temperature, than say, 425F- it seems to bring out more of their sweetness.  Once they are done, move to a large bowl.  In a small bowl, whisk together vinegar and mustard.  Pour the mixture over the sprouts and add salt and pepper. Sit back, relax and enjoy ever savory mouth full.

1 comment:

Charlotte said...

I may need to give Brussels sprouts a try again! My general opinion is that they're evil, but they're pretty much the only food in the world I don't like, and that really bothers me. This sounds different, and I love vinegar in all forms!

One nitpick - it's 'Brussels' sprouts, with the 's' at the end and capitalized. No one seems to know this; I see the same error everywhere! For some reason they're named after the city in Belgium. I have no idea why.

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