Tuesday, March 9, 2010

roasted brussels sprouts with mustard and cream


i'm really lucky to have someone in the house to cook for who likes the same food as i do. (or, is he the lucky one, to have the person cooking be one who enjoys the same food as him? i'll say it's both.) one fall and winter favorite around here are the maligned-by-children-everywhere brussels sprouts. they taste good, they make you feel like you're doing something good for your body, and they are sooo freakin' cute!


one thing i'd never considered is how they grow. last fall i was wandering around, exploring the neighborhood, when i stumbled upon a community garden plot. most of the summer produce was gone or dying on brown vines, but there were plenty of kale and chard plants, and some big bushy things. i looked closer and realized the bushy things were brussels sprouts! the sprouts grow in the joint between stalk and leaf. cool, eh?


we've had sprouts with countless meals over the last several months, and this particular recipe stands out as one of my favorites. these roasted sprouts with mustard and cream are a simple preparation, but they are a little more exciting than plain roasted or steamed, and would be great for company.  

roasted brussels sprouts with mustard and cream
edible seattle, november/december 2009 

2 lb brussels sprouts, trimmed and halved
olive oil
salt and pepper
3 Tbsp whole grain mustard
1/3 cup heavy cream

heat oven to 375 degrees. 

place sprouts in a roasting pan and toss to coat with olive oil, salt, and pepper. roast 20-30 minutes, until beginning to soften and turning bright green in color. stir or toss once or twice during cooking time.

remove sprouts from oven and move them to one end of the pan. in the clear end, add the cream and mustard and whisk together to mix thoroughly. toss sprouts in the mixture and put pan back in oven, cooking another 5 minutes to thicken the sauce. serve.

can be made a few hours ahead and reheated for 5 minutes in a 350 degree oven. 

*variation, though untried-- i suspect that these would also be good with a careful amount of prepared horseradish added. i hope to remember to give it a try next time!


sprouts from nash's organic produce 

10 comments:

  1. this sounds delish! i LOVE brussels to! i just fixed them with honey and dried cherries...it was yummy!

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  2. i've been dying to try a recipe i found for sprouts with dried cherries, pears, and pecans, but i'd never dreamed of honey! yum, this opens up a whole new pile of possibilities!

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  3. You have done the impossible: make me want to eat Brussels Sprouts. No kidding: only food in the world I don't like.

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  4. wow, really paul? the impossible is hard to overcome! you should try these. if you still don't like 'em, fair enough, but cream and mustard, i mean, it's hard to go wrong. :)

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  5. Maybe I'll even have brussel sprouts left in the garden when you get here! I think I have about 6 plants out there right now that I overwintered. I LOVE BS fresh from the garden. I pick them not more than 10 minutes before cooking and they are so sweet...

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  6. i am so excited for your garden tour! i'm considering some sprouts in our garden this year, but definitely don't have the room in the front, and not sure i have the sun in the back. do they require full sun?

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  7. Looks delicious. I bet this would be amazing if you added bacon ;)

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  8. yes! bacon makes everything better!

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  9. Nice way to enjoy some brussels sprouts!

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