Maple Dijon Brussels Sprouts
"An interesting blend of flavors for Brussels sprouts"
photo by januarybride
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 lb frozen Brussels sprouts, thawed or 1 lb fresh Brussels sprout, washed and trimmed
- 1⁄4 cup white wine
- 1⁄8 cup Dijon mustard
- 1⁄8 cup maple syrup
- 1⁄4 teaspoon fresh ground black pepper
- salt, to taste
directions
- In large skillet on medium-high heat, melt butter. Add sprouts; cook and stir 5 minutes or until lightly browned.
- Add all remaining ingredients; stir. Bring to boil. Reduce heat to medium; cover and cook about 3-4 minutes, then uncover and cook for about 5 more minutes or until sprouts are tender and sauce reduces to a thick glaze.
- Serve.
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Reviews
-
Good brussels sprouts. Definitely different. Not sure if I loved the mustard. . .just my taste buds! Next time I might try it with just wine, butter, and the syrup and then top off with fresh grated parmesean cheese. Made for ZWT4. Thanks! -
Excellent flavor...Brussels sprouts aren't exactly my favorite food but these were tasty and enjoyable to eat. -
This dish got many compliments at our thanksgiving dinner. I added pecans for a little crunch, and used trader Joe's garlic aioli mustard. -
Wonderful! I've always hated brussels sprouts and this is the only way I've tried them that I actually like -- no, love -- them. I think somehow the thinly shaved preparation allows the sauce to coat the sprouts, taking away some of the bitter flavor. These sprouts make a good side to grilled salmon. -
yum! I love the flavor. I thought they looked prettier when halved (Thanks januarybride) so I did that but otherwise followed the directions exactly. My 4 year old, who eats hardly anything, even thought they were okay. THAT's a compliment!
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RECIPE SUBMITTED BY
*Parsley*
United States
