|Spicy, Sweet, and Healthy|
Recipe Adapted from Vegetable Recipes I Can’t Live Without
Consider the humble yet bizarre Brussels sprout. The first time my friend claimed that a large field of turgid, leafy 4-foot stalks overlooking the Pacific Ocean was Brussels sprouts, I thought he was kidding. Like when he said that the Zinfandel that I’d bought for my parents was aged in chicken manure. But surprising ly, many Brussels sprouts were indeed clinging to the stalks. Although most sprouts are harvested by machines, those of us close to the central coast can pick up freshly harvested sprouts on the stalk this month at the Farmers’ Market. My gems are organic sprouts from Rodoni Farms, lightly browned and steamed, then dressed with an easy 3-ingredient sauce that’s strong enough to stand up to Brussels sprouts yet not overpower them.
|Adding Sauce to Brussels Sprouts|
If you do buy your Brussels sprouts on a stalk, this recipe will use approximately 1/3 to ½ of the sprouts. This dish makes a tasty potluck contribution as well as a flavorful side dish at home.
serves 3 – 4
1 tbsp. olive oil
¼ cup minced onion
1 lb. medium-size Brussels sprouts
¼ tsp. salt
4 – 6 tbsp. water
2 tbsp. Dijon mustard
2 tbsp. stoneground mustard
2 tbsp. maple syrup, Grade B if possible
freshly ground black pepper
Trim Brussels sprouts and wash thoroughly to remove any insect debris. Drain. Cut sprouts in half lengthwise. Set aside.
Heat a medium sized skillet over medium heat for about 1 minute. Add olive oil and swirl to coat the pan. Add onion and sauté, stirring frequently till slightly softened, about 3 – 5 minutes.
Add Brussels sprouts and salt to pan. Stir to coat with oil. Sauté, stirring frequently, until sprouts are lightly browned, about 6 – 7 minutes.
Sprinkle in 4 tbsp. (¼ cup) water. Cover and shake the pan. Cook over medium heat for 4 – 5 minutes, until Brussels sprouts are bright green and fork-tender but still firm. You might need to add another tablespoon or two of water during this process.
Meanwhile, prepare dressing: whisk together Dijon mustard, stoneground mustard, and maple syrup until smooth. When sprouts are cooked, add sauce to pan and stir to combine.
Serve hot, warm, or at room temperature, topped with a shower of black pepper.