Raise your hand if you don’t like Brussels sprouts. Okay, now put your hand down so that you don’t reflexively hit me when I tell you that you can like this cruciferous veggie. In fact, you can make it this weekend for Thanksgiving dinner and get rave reviews. I speak the truth.
I know it’s hard to believe me when there are so many nasty Brussels sprout memories competing with my claim. But trust me: the reason you don’t like Brussels sprouts is because you’ve eaten them either 1. overcooked or 2. cooked when they were too old. Honest.
In fact, I didn’t think I liked Brussels sprouts either until I started buying them on the stalk and learned that they don’t need to be boiled to death.
Ready to take the plunge? The first step is to find fresh, young Brussels sprouts. You can hit a farmers’ market or a good grocery store that brings in fresh, local vegetables. While on the stalk, the sprouts should be firm and the outer leaves shouldn’t be yellowed or wilted in any way. The stalk should be pale green and heavy. To use the sprouts, simply cut them off the stalk and peel away any loose outer leaves. Easier than shucking corn!
Maple Mustard Glazed Brussels Sprouts
2 tsp (30 mL) olive or other vegetable oil
1 cup (250 mL) thinly sliced leeks
1 clove garlic, minced
3/4 tsp (4 mL) dried thyme leaves
1/2 tsp (2 mL) each salt and pepper (approx.)
4 cups (1 L) halved small or quartered large Brussels sprouts
3/4 cup (175 mL) water
1 tbsp (15 mL) each maple syrup and whole grain Dijon mustard
Heat the oil in a large, deep skillet set over medium heat. Add the leeks, garlic, thyme, salt and pepper. Cook, stirring often, for 5 minutes. Increase the temperature to medium-high and add the sprouts.
Stir-fry for 3 minutes. Add the water and simmer, stirring occasionally, for 3 to 4 minutes or until liquid is evaporated and the sprouts are almost fork tender.
Stir in the maple syrup and mustard. Cook, stirring often, for 2 to 3 minutes or until the sprouts are browned and fork tender. Taste and adjust seasoning if necessary. Makes 6 servings.