Thursday, November 4, 2010

Brussels Sprouts in Maple Mustard Sauce

Here's another one of my mother's legendary recipes. Who knew brussels sprouts could make such an impression? These have graced many a holiday table and the beauty is that you can make this ahead and even the pickiest of eaters will find them hard to resist.

Anita's Famous Brussels Sprouts with Maple Mustard Sauce

2 lbs, or 4 cups brussles sprouts
2 Tbls. champagne vinegar
2 Tbls. balsamic vinegar
3-4 Tbls real maple syrup
2 Tbls Dijon mustard
1 Tbs. course grain mustard
1 tps. salt
1.2 tsp pepper
1/4 tsp fresh grated nutmeg
1/2 cup extra virgin olive oil

Trim brussels sprouts by cutting a small "x" at the stem and removing any touch or wilted outer leaves. Drop sprouts into boiling water (enough to amply cover) and boil with a pinch of salt for about 8 - 10 minutes or until a knife goes in easily.
Remove from heat and drain. The mix the rest of the ingredients for the sauce with the exception of the olive oil. Once everything is combined, slowly add oil in small steady stream, mixing well to create a dressing. Add sauce to warm sprouts and toss and coat. Serve at room temp. Can be made one day in advance by just cooking sprouts and mixing sauce but combining just a short time before serving.

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