A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Brussels Sprouts Even My Honey Will Eat

Well, I’m behind schedule, as usual, and I’m hosting a pot luck dinner tonight to which the guests will be arriving soon.  Of course, neither sleet nor snow nor tardiness nor potlucks will keep me from posting to Holidailies, so this will be a short post.

All the recent talk of veggies got me thinking about our veggie dishes at our Christmas dinner, and the amazing brussels sprouts that were beloved by all.  Now, I know that brussels sprouts, unlike something like, say, potatoes or corn, are not considered the A-list of veggie celebrities.  Nevertheless, these really were delicious–mostly, I’m told, because the essential “brussels-sproutness” was more or less masked by the glaze in which they’re baked.

 The recipe is also ridiculously easy–I didn’t even measure anything–and foolproof. 

So, for those of us already enamored of the little globular greens, and for the rest of you who really should give this a try, here’s the recipe.

Tomorrow, I’ll post the menu/recipes of the potluck–tempeh stew is simmering as I write!

Roasted Brussels Sprouts in Balsamic Glaze

about a pound of brussels sprouts, trimmed and washed

1 large onion, finely chopped

2 cloves garlic, minced

2 Tbsp. extra virgin olive oil

1-2 Tbsp. dijon mustard

3-4 Tbsp. good quality balsamic vinegar

salt and pepper to taste

Preheat oven to 375 F.  Grease a casserole dish with olive oil, or spray with nonstick spray.

Steam the brussels sprouts until just tender and still bright green. 

Meanwhile, in a frypan, saute the onion and garlic in oil until onion is soft and translucent.  Turn heat to very low, and stir in the mustard, vinegar, and salt and pepper.  Stir to combine well.  Add the brussels sprouts and stir to coat.

Pour the mixture into a greased casserole dish.  Bake, uncovered, about 25-30 minutes, until the glaze is thick and sticks to the sprouts, which should be soft.  Serve and enjoy!  Makes about 4 servings.


7 comments to Brussels Sprouts Even My Honey Will Eat

  • As a child, I loathed brussels sprouts; they’re now one of my favorite vegetables. The combo of mustard and balsamic sounds like a perfect foil for them; I’ll give this a try soon.


  • I agree with Kimberly, I was 43 years old before I tried them (this past summer) and loved them. We even had them on Christmas.

    Now I have a new recipe. Thanks!


  • I LOVE a good brussels sprouts recipe. Thanks for sharing this; I’m definitely going to be trying it!


  • Kimberly,

    Thanks so much for visiting and for your comment! I also adore them now (wasn’t so fussy as a child). Do let me know what you think after you’ve tried them.

    Grumpy Chair,
    Well, you’ve now joined the Mature Eaters. This is a great recipe for Christmas dinner, as I mentioned, so you’ve got another way to eat them now!

    Glad I could add to your repertoire. I’ve been thinking that they might also be nice with a few bits of toasted walnut, or even pine nuts, thrown over the top. I’ll let you know if I do them again that way.


  • […] got this recipe from Diet, Dessert and Dogs the same day I got a sack of impulse brussels sprouts from Whole Foods. […]

  • Esther

    RIcki, I know this post is 3 years old and you might not see this comment but wondering, can you eat Balsamic vinegar on the ACD diet? I know you said you still are not drinking wine in your 2010 Xmas post….


  • […] mousse-like desserts and sticky, sweet, flaky-crusted pies. I think of au gratin vegetable bakes, Brussels sprouts, root vegetables and garlic mashed […]

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>