Ahh, fall and winter are upon us. That means it’s brussels sprouts season! For a long while, I never thought that I would be excited about brussels sprouts. My mom roasts them at home. The outsides get all crispy…it’s delicious. I got some at their local Sprouts Farmers Market and cooked them up for my friend and I. However, I wanted to try something different.
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There’s a restaurant here in Athens, South Kitchen + Bar, that has AMAZING brussesl sprouts. I think it’s some sort of mustard sauce. I haven’t been able to replicate it, but this recipe comes pretty close.
Honey Dijon Brussels Sprouts
- 1 lb Brussels sprouts
- 1 tbsp unsalted butter
- 1 tbsp olive oil ~ or about 2 tbsp or more of bacon drippings, instead of butter and oil
- 1 tbsp good quality Dijon mustard
- 1 tbsp honey ~ I really do just eyeball the amounts of mustard and honey
- Kosher salt and fresh cracked pepper
Over medium high heat, melt butter and olive oil in large nonstick pan.
Add brussels sprouts, toss to mix and add a sprinkle of kosher salt. Cook and stir until brown and crisp-tender
Stir in mustard and honey until well combined and caramelized, a minute or two. Season with salt and pepper. Enjoy.
Courtesy of The Hungry Bluebird.
I ran into some pitfalls in the recipe though. It took a lot longer to get the sprouts to “crisp-tender” than I was anticipating. I also felt that it could have used more Dijon. When I try this recipe again, I’ll most likely try tossing the sprouts in the honey Dijon mixture and then roasting them like I generally do. Hopefully that will achieve some South Kitchen + Bar copycat type situation.
On a separate note, I made my Ricciarelli cookies VEGAN last night. Did you know chick pea liquid had a name?