Brussels sprouts, brussels sprouts, brussels sprouts...how our mothers used to beg us to eat our brussels sprouts! Who knew that these little, bitter, cabbage-like veggies could be so tasty?! With a dash of mustard, they become the perfect greens to add to your holiday table. And maybe even the kids at the table will partake.
Do you want to know a secret? My all-time favorite way to prepare brussels sprouts is extra crispy with just a little olive oil, sea salt and a fresh squeezed lemon juice. Simple. One of my favorite quick dinners. But when cooking for others (especially friends or family) I also want to fancy it up a little. For these sprouts I added a little zing with a dijon mustard dressing. Here's how to make your own!
-- Elsie & Emma, of A Beautiful Mess
Makes 8-12 servings
3 cartons of sprouts (enough to fill a medium size casserole dish)
4 tbsp oil
3 tsp dijon mustard
¼ cup white wine vinegar
1/3 cup sunflower seeds and/or sesame seeds
salt and pepper
1. Rinse sprouts. Slice the sprouts in half and place in bowl.
2. Coat with the oil and a few sprinkles of salt and pepper.
3. Bake at 350°F for 26-30 minutes.
4. In a small mason jar combine the mustard and vinegar. Secure the lid and shake to combine.
5.Once the sprouts are done, pour on the dressing and stir to make sure all sprouts get evenly coated.
6. Sprinkle on the nuts and serve hot.
Getting your hands on this mustard brussels sprouts recipe will definitely be one to be thankful for this holiday season! You can thank Elsie and Emma, of A Beautiful Mess, for lending us this scrum-diddly-umcious dish. Find it in our holiday cookbook, Sugar and Spice, along with many other sweet and savory flavors for your table.
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