Well, my new neighbourhood is very friendly! It seems that in my new small- town community, everyone loves to chat while shopping. In my quest to find Brussels sprouts for Christmas dinner, I was engaged in conversation everywhere I went. One fellow Brussels sprouts-shopper, informed me that there was a shortage of this festive veg, and that the prices had gone sky high. From another woman I learned that only 3 of her 16 dinner guests actually eat the controversial orbs. This last fact made me ponder my own family’s relationship to “baby-cabbages”, as we used to call them as kids. Only a few of my family members actually ever plate up any Brussels sprouts, of which I am in charge every year; and come now, you all know that I do my best to present the most flavourful and creative recipes possible. Needless to say that over the years I have combed every magazine and recipe book around to find the perfectly festive plate of sprouts to grace our Christmas table, but many of my family members will never even taste one. Maybe it boils down to a genetic predisposition to either loving or hating Brussels sprouts, somewhat like cilantro. I can only wonder.
Well, the purpose of this ramble is to declare that I have found a winning recipe for Brussels sprouts, that I love enough to share with you! The caveat is, for those of you who actually like them! Don’t waste these beauties on your family members who won’t touch them – they are too good! Use the leftovers to top a homemade pizza, or thinly slice them and add them to a turkey sandwich garnished with creamy mayo and tangy, cranberry chutney. This recipe for Brussels sprouts will become a family classic, I assure you! I found the recipe in a wonderful cookbook called, “Gatherings: Bringing People Together with Food” by Jan Scott and Julie Rosendaal.
I am bringing a huge bowl of these verdant lovelies over to Fiesta Friday’s 100th anniversary party! Yes, I am a bit late, but the party is so big and special that we are going to party on for 2 weeks! Dear Angie has been hosting this party for 100 weeks now and we are all honoring her milestone with some of our most tried and true party plates. I admit that Brussels sprouts are a bit humble for such a party, but I hope you enjoy them.
Roasted Brussels Sprouts with Walnuts and Grainy Mustard Sauce
8 cups Brussels sprouts
salt and pepper
2 tablespoons liquid honey
2 tablespoons grainy Dijon mustard
½ cup walnuts, roughly chopped
Preheat oven to 425°F.
Slice ends off the bottoms of the sprouts and cut each sprout in half. Remove the outer leaves and toss the cut sprouts into a large bowl.
Drizzle the sprouts with olive oil and season with salt and freshly ground pepper. Toss well to coat evenly.
Line a large baking sheet with parchment paper. Place the sprouts cut-side down on the baking sheet. Roast for 12 – 15 minutes, or until the leaves are a dark amber colour and the cores are nicely caramelized. Transfer to a serving bowl.
Combine the mustard and honey in a small bowl and mix well. Add the walnuts to the sprouts and drizzle the honey-mustard mixture over top. Gently toss to combine.
This dish can be made up to 6 hours in advance of your dinner and gently warmed before serving.