Sunday, May 26, 2013

Maple Mustard Brussel Sprouts

Quick little side dish for ya today. Keepin the veg interesting. This was literally an on-the-spot, use-whats-in-my-fridge, hey-what-the-heck kind of recipe. Its hard to even call it a recipe. And that is the best kind of recipe!!

This little concoction is nothing brilliant or new, but it is to get your mind juices flowin so you can have more fun in the kitchen and add some jazz to your veggies!

So look in your fridge, peek through your cupboards and see what you can come up with! Think of flavors you have had together before - for example look at my thought process:

brussel sprouts - bacon - don't have bacon - ham? - no ham - whats good with ham? - honey mustard - have mustard - honey? - yes have honey - wait, let's try maple syrup - ok mustard and maple syrup - let's go!

Maple Mustard Brussel Sprouts
Time: 12-15 mins.                     CPS: $0.75                   L of D: Undergraduate

- 1 Cup of Brussel Sprouts
- 1 Tsp of Dijon Mustard (preferably grainy mustard)
- 1 Tbsp of REAL Maple Syrup
- splash of olive oil or butter
- pinch of salt and pepper

Cut nubs (or stems) off of brussel sprouts and then slice them in half. In a frying pan over medium-high heat, drizzle in some olive oil or butter. Add maple syrup and mustard and mix using a whisk. Add in your brussel sprouts and toss to coat. Let cook for approximately 8-10 minutes or until the brussel sprouts are tender and slightly golden brown on the edges.

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