Newfangled Brussels Sprouts {CtBF} #EverydayDorie
I’ve recently started cooking through Everyday Dorie with my friends from Cook the Book Fridays. I adore Dorie Greenspan’s recipes and encouraging voice. She makes me open to veering from my tried-and-true way of cooking a familiar ingredient.
I’m a devotee of roasted Brussels sprouts. Sure, when I first starting eating Brussels sprouts, I steamed or boiled them, but once I had them roasted, I never looked back.
It’s Friday, so it’s time for another recipe challenge. This week’s selection is Maple-syrup-and-mustard Brussels sprouts. The sprouts are streamed, then sautéed. Not roasted, but something new. The flavors here are layered, one after another.
The Brussels sprouts are not simply steamed, but first tossed with sliced shallots and garlic and seasoned with salt and pepper before steaming. An interesting twist. The flavors infuse the Brussels sprouts making them instantly more complex. Next the veggies are sautéed in a blend of olive oil and bacon fat to brown them up a bit and add even more flavor. Next, the sprouts are glazed with maple syrup and Dijon mustard (I used both seeded and smooth). If that isn’t enough, crumbled bacon is stirred in. Lots of complex flavor but not a lot of work.
We mostly liked this recipe. However, we both found it a little too sweet. Dorie mentions that one could add a splash of cider vinegar. I didn’t do that, but maybe that would have cut the sweetness. Dories also suggests balsamic vinegar as an alternative to the maple syrup, so I might try that next time.
I served the Brussels sprouts alongside a reprise of David Lebovitz’s chicken pot pie, this time with biscuits. Verdict on the pot pie: we like the potato topping much better.
Brussels sprouts are a given on my Thanksgiving table, so this version could make another appearance very soon. If you want to try it, you can find the recipe on page 212 of Everyday Dorie or on-line here. To see what my friends from Cook the Book Fridays thought of the sprouts, follow their links here.
Posted on 9 November 2018, in Autumn, Cook The Book Fridays, Everyday Dorie and tagged brussels sprouts, Cook The Book Fridays, Everyday Dorie. Bookmark the permalink. 12 Comments.
A Plateful of Happiness 
We love this! I added a splash of balsamic vinegar at the end, and it was delicious! Will be making it again!
The grainy mustard I have was very zippy, almost turning the sauce sweet and sour without adding any vinegar. I still have a pound of sprouts left and will try the balsamic version, but roasting the sprouts first.
Interesting about the biscuits on the pot pie. When we made it originally I was planning on that but changed my mind at the last minute. This recipe is perfect for Thanksgiving, it is pretty simple to prepare and something that can be prepped ahead.
Good to know with the biscuits on the chicken pot pie! I’ve been considering it again and I trust your tastebuds on that! I could see that the maple is a bit sweet. I think I used slightly less than the recipe called for. I could also see doing halvesies with the balsamic and maple. Good stuff!!!
I am thinking of Brussels sprouts for Thanksgiving too. Never have too much greens.
I’ve made a roasted Brussels sprouts recipe with a balsamic/mustard glaze before, but this was the first time using maple syrup. I measured by eye, putting a bit less maple syrup and a bit more mustard – it was perfect for me, though I might try the splash of vinegar next time.
I finally got round to making David’s chicken pot pie with the potatoes, so good!
Maple-syrup and mustard twist to cooking Brussels sprouts (and others), excellent!
sounds good! i almost always like adding a hit of acid (often lemon juice) to veggies and sauces at the very end.
You know how happy I was to be using Vermont maple syrup (plus I have a terrible sweet tooth) so I was all over this one lol. I found the mustard/maple syrup glaze very intriguing and plan to use it on other veggies thought I may dial back a bit of the sweetness myself. I definitely need to try the balsamic version as well and since I adore brussels sprouts, this gives me an excuse to make more soon :)
I loved making this recipe! I am going to have to try it with the balsamic vinegar…though in my case I found mine wasn’t as sweet and needed a pop more maple syrup (likely because I ran out of maple syrup and couldn’t add any more than the 2 tbsp).
I mostly roast my Brussels sprouts too, but this recipe will now make it into heavy rotation. I loved the balanced complexity of flavors. We are off to a great start with Everyday Dorie!
Ok, imagine roasting the sprouts and then adding this glaze? I think that might be amazing! Agree that roasting is my favourite way to eat sprouts, if I must.