Brussels Sprouts with Maple-Mustard Sauce

Name: Brussels Sprouts with Maple-Mustard Sauce
Yield: Makes 5 cups (10 ½-cup servings)
Cuisine: United States
Ingredients: ½ teaspoon freshly ground pepper; ½ teaspoon salt; ½ cup extra-virgin olive oil; ⅛ teaspoon freshly grated nutmeg; 2 tablespoons champagne vinegar; 4 cups (2 pounds) brussels sprouts; 2 tablespoons maple syrup; 2 tablespoons balsamic vinegar; 1 tablespoon coarse-grain mustard; 2 tablespoons Dijon mustard

Preparation info

Makes
5 cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

The key to this dish is not to overcook the sprouts and to make sure that each and every one of them is well coated with the sauce. This is an eclectic combination of flavors that comes together to make a delectable dish— one that has become quite popular at our house.

Ingredients

4 cups (2 pounds) brussels sprouts
2 tablespoons champagne vinegar

Americas
United States
Side dish
Dinner
Gluten-free
Vegan

Method

Trim the brussels sprouts by cutting an X in the stalk end and removing the bitter outer leaves. Drop the sprouts into a large pot containing 7 to 8 quarts of rapidly boiling water. Add 2 teaspoons of salt and bring the water back to a boil. Reduce the heat and simmer slowly for 5 minutes. Remove from the heat and drain thoroughly, letting the sprouts stand for a few min