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