When I was young the only time we ever ate Brussels Sprouts is on Thanksgiving. Frankly, I never liked them. Yet, every Thanksgiving when I became an adult, I had to have them our table. I still did not like them. Then, one day, I read this recipe and fell in love with it. When I switched our Thanksgiving table to this Brussels sprout recipe everyone fell in love with it.
Tip: this can be made the day ahead or hours earlier and reheated in the microwave or in an oven covered before serving.
6 – 8
- 1.25 Lbs. of Green Brussels Sprouts (trimmed and halved)
- 1.25 Lbs. of Purple Brussels Sprouts (trimmed and halved)
- 3 Tbs. Olive oil
- 1/4 C. Butter (1/2 stick)
- 2 Tbs. Yellow Mustard Seed
- 1/4 C. coarse grained French Mustard
- 1/2 tsp. salt and fresh ground pepper
- 3/4 C. dried cranberries
Pre heat oven to 375 degrees
Toss Brussel Sprouts with Olive Oil and Salt and Pepper. Roast in the oven on a cookie sheet for about 25 minutes or until the outer leaves begin to brown.
Just before serving melt the butter in a small saucepan until the butter begins to lightly brown. Blend in the mustard and mustard seed and pour over the Brussel sprouts. Toss gently with salt and pepper and the cranberries and be sure the sprouts are covered well with the butter/mustard mixture.
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