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Brussels sprouts As it turns out, I will be hosting the big day this year so I am busying myself with planning my Thanksgiving menu.

One of my favorite vegetable side dishes for the holidays is Brussels sprouts. They are so versatile and just down right delicious! The key (in my kitchen ) is roasting the heck out them until they are crispy and carmelized.

Brussels sprouts on the stalkLast week I found this great stalk of sprouts at the store and just couldn’t wait for the holidays to cook them up.

Brussels sproutsWhen I posted a photo on Facebook, I realized just how passionate you all are out there about your Brussels sprouts.

I asked my friends if they wouldn’t mind sharing with you how they prepare theirs.

Brussels sproutsHere are a few of their ideas for you:

  • Roast them in coconut oil. (Denny)
  • Slice 1 lb of sprouts in half, brown in 1/2 butter & olive oil. Place in baking dish. Brown 1/2 lb pancetta, place in baking dish. Salt & pepper to taste, add 1 box of chicken broth to frying pan to get all the flavored bits from the pan, and add to baking dish. Bake in oven at 375 until liquid is all evaporated and serve. (Louise, aka my mother!)

Brussels sprouts

  • Steamed with lemon browned butter sauce (melt butter in pan, cook until milk solids turn brown, add lemon juice, toss with brussels sprouts) (Nicole)
  • Tossed in olive oil and roasted in the oven, then dipped in cheese fondue! (Nancy)

Here’s how I made mine. (This is a recipe also developed, and taught to me by, my mother):

Dijon-Butter Roasted Brussels Sprouts

  • 1 stalk Brussels sprouts
  • 3 Tablespoons butter
  • 2 Tablespoons Dijon mustard
  • Salt and pepper to taste

Break Brussels sprouts from the stalk. Trim the bottom of each sprout and wash them really well. Remove the outside layer of leaves from each sprout. Cut an x into the stem of each sprout for more even cooking.

Brussels sprouts Place sprouts in a saucepan, cover with water and bring to a boil. Boil for five minutes.

 Place sprouts in a saucepan and cover with water, bring to a boil and boil for five minutes. While the sprouts are boiling prepare the glaze, place butter and mustard in a microwave proof bowl and cook on med in the micrwave until butter is melted about 20-30 seconds wisk the butter and mustard to a smooth paste. When Brussels sprouts are done boiling, drain them and add the butter/mustard mixture to the saucepan with the sprouts. coat them evenly and then pour out onto a baking sheet. Bake in the oven at 425 for 25-30 minutes until the are nice and carmelized - be sure to shake the sheet around at the halfway point. While the sprouts are boiling prepare the glaze. Place butter and mustard in a microwave proof bowl and cook on medium in the microwave until butter is melted (about 20-30 seconds). Whisk the butter and mustard into a smooth paste.

 Place sprouts in a saucepan and cover with water, bring to a boil and boil for five minutes. While the sprouts are boiling prepare the glaze, place butter and mustard in a microwave proof bowl and cook on med in the micrwave until butter is melted about 20-30 seconds wisk the butter and mustard to a smooth paste. When Brussels sprouts are done boiling, drain them and add the butter/mustard mixture to the saucepan with the sprouts. coat them evenly and then pour out onto a baking sheet. Bake in the oven at 425 for 25-30 minutes until the are nice and carmelized - be sure to shake the sheet around at the halfway point. When Brussels sprouts are done boiling, drain them and add the butter/mustard mixture to the saucepan with the sprouts. Coat them evenly and then pour the coated sprouts out onto a baking sheet. Salt and pepper to taste.

Brussels sproutsBake in the oven at 425 degrees for 25-30 minutes until they are nice and caramelized – be sure to take the sheet out and give it a good shake at the halfway point so that the Brussels sprouts brown more evenly.

Brussels sproutsWhat is your favorite vegetable to serve or eat for the holidays?

Brussels sproutsHow do you make your Brussels sprouts? Do you steam them or roast them? Do you coat them before cooking or season them afterwards?

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