Tangy Brussels Sprouts

1 Aug

WAIT! Before you say “ewwww Brussels sprouts?!” just hear me out. When prepared properly, these green leafy buds have the most amazing nutty flavor. They’re crunchy, savory and so freakin’ healthy! Seriously – they’re loaded with fiber, protein and potassium! Kind of like a super veggie. You should be eating these, and I promise that this recipe will make them taste amazing. I’ve already converted my sister and best friend into sprout-lovers (mom, you’re next!). The process is simple, the veggies themselves are very inexpensive, and they’re rolly-polly…who doesn’t like that?!

Pick some up at the store next time. Give it a shot. You might surprise yourself and your family. These make a perfect side dish to just about anything. We happened to eat them along with this veggie frittata!

Tangy Brussels Sprouts

Tangy Brussels Sprouts, adapted from Honest Cooking

Serves 3-4

  • 1lb (16oz or 2C) Brussels sprouts, washed, ends chopped off, and split in halves
  • 1 tbsp butter (if vegan, use a vegan alternative)
  • 1 tbsp olive oil
  • 1 tbsp whole grain mustard (don’t have it in your fridge? Use a good quality dijon!)
  • 1 tbsp good maple syrup (not Aunt Jemima – go for the higher quality type – there’s a big difference)
  • freshly cracked sea salt and black pepper, to taste

In a medium pot, bring water to a boil. Dump in prepared Brussels sprouts and bring it back to a boil. Let cook for 3-4 minutes – they’ll turn a brighter green.

Remove from heat, strain out the water, and dump the sprouts into an ice water bath to halt the cooking process. Let them swim for about a minute.

In a large frying pan on medium-high, heat oil and butter together (I tried without the butter, but it’s totally necessary). Remove the Brussels sprouts from their ice bath and into the frying pan.

Tangy Brussels Sprouts

Just starting to cook. Yay for greens!

Saute these for 6-10 minutes. Stir and flip them, to get all sides a little browner. You’ll start to smell the nutty flavor as they sear.

Tangy Brussels Sprouts

Caramelized to perfection.

In a small bowl, combine mustard, syrup, salt and pepper; set aside.

Once the sprouts are caramelized, transfer to a serving bowl. Pour the prepared sauce over them and toss to coat evenly.

You’re done! How easy was that. Serve ’em up and enjoy. Watch your family devour them. I know they will.

Tangy Brussels Sprouts

Sweet, tangy, and nutty!

Have you tried to introduce your family and friends to ‘new’ vegetables? Which ones? How did it go?

One Response to “Tangy Brussels Sprouts”


  1. Roasted Brussels Sprouts with Honey White Wine Vinaigrette | Eat, Drink, Be Healthy! - November 14, 2013

    […] Brussels Sprouts will convert ANYONE into a lover of the small green vegetables. I myself am a fairly recent convert to the once-disdained sprout. They never found a spot in our home, until I thought “why […]

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