Today’s guest post comes from my sweet friend Molly Yeh (pronounced “yay” – best last name ever?). She’s a regular contributor for The Violet and a rockstar in the kitchen. If you’re looking for a quick side dish to bring to Thanksgiving dinner, read on…
Until very recently, the only thing I thought I knew about Brussels sprouts is what I learned from that sad scene in Cloudy With a Chance of Meatballs: they’re gross and you don’t want them falling from the sky. The first few times I had them—at the very mature age of twenty-something—I spit them out into my napkin, indiscreetly and perfectly unladylike. But of course if you add mustard to anything, I’m pretty much game. So, when I gathered up enough courage to try some of my mum’s sprouts that were coated in mustard and so insanely/fantastically crispy (both key elements in getting me to like something), I became infatuated.
Following is a super easy rendition of mum’s sprouts:
1 lb. Brussels sprouts
1 tb olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 c crushed pecans or walnuts, optional
2 tb white balsamic vinegar
2 tb dijon mustard
1 tb honey
1/2 c dried cranberries
Preheat oven to 375. Wash and chop sprouts in half, toss in olive oil, salt, and pepper, and bake in a large casserole dish for 40 minutes, or until lightly browned. If using nuts, stir them into the dish after 30 minutes.
While the sprouts are in oven, combine balsamic, mustard, and honey. Pour the mixture over the cooked sprouts, toss in the cranberries, and stir to coat the sprouts evenly.