It’s been a really busy month—I started a new job and I’ve been working hard on another creative project, so I fell off this one a bit. But I’m back now, and I wanted to post a recipe that was easy and not too time-consuming for my sake as well as yours, especially since nobody wants anything super complicated after Thanksgiving.
Speaking of Thanksgiving, my fridge is so full of pies (and my dad’s four layer birthday cake) that we don’t have much room for actual food. I’ve been eating cake, green bean casserole, and cherry tomatoes for two days straight. I needed a break, so I made these easy brussels sprouts.
If you’re one of those people who cringes at the mention of a brussels sprout, you probably haven’t had them done well. Gone are the days of limp spheres boiled to sogginess. These are pan-seared until they’re crisp and brown and coated in a maple mustard sauce. They’re a at side dish for basically anything. I ate these for lunch with a grilled cheese right after photographing. They’re great with most meats and excellent next to butternut squash risotto.
Maple mustard is a little bit more interesting than honey mustard, and will give the sprouts a more complex flavor and will help with the browning. The bacon makes it more filling and packs a flavor punch. And they’re good for you! Make these if you’re craving a crisp vegetable with the traditionally starch-heavy Thanksgiving leftovers. Your body will thank you.
pan-seared brussels sprouts with maple mustard sauce
time: ~30 minutes
serves 4-5
ingredients
4 strips bacon
2 lbs brussels sprouts
4 tablespoons olive oil
4 tablespoons dijon mustard
4 tablespoons maple syrup
1 teaspoon kosher salt
¼ tsp pepper
3-4 tbsp canola or vegetable oil, or other oil with a high smoke point
directions
- Make bacon. Roast on a foil-lined baking sheet for 17-20 minutes at 400, or until crispy. Let cool, crumble, and set aside. Reserve a tablespoon or two of the fat.
- While bacon is cooking, wash the brussels sprouts and trim the ends off. Cut them in half longwise.
- In a small bowl, mix olive oil, mustard, and maple syrup.
- Heat canola oil and one or two tablespoons of bacon grease in a skillet until very hot; add sprouts, flat-side down, and season with salt and pepper.
- Cook until the flat side is darkly browned (about 5 minutes) then stir to brown the other sides, 5-10 minutes. If the pan gets too dry, add another splash of oil.
- Add the sauce and crumbled bacon and cook until heated through.
- Serve. These will keep for 3 days covered and refrigerated.