Happy Thanksgiving, you Canucks!
Sadly, the mighty Brussels sprout has been lumped into only being eaten at Thanksgivings, Christmas, and other chilly, holiday events. But, you guys, Brussels sprouts are RAD and should be eaten all the time while they’re in season!
Make sure you always buy sprouts that are firm and tight, so no critters are in there!
How to clean:
- Don’t just rinse, soak in a bowl of water! Give them a swish around to get any little bits of dirt out. Drain.
- Using a paring knife, cut the bottom off, and pull off any old, discolored, or spotty outer leaves. Now you can choose if you want to keep it whole or cut it:
◊Keep it whole- If they’re big, cut an X into the bottom to help with even cooking. Whole is best for steaming or roasting.
◊Halve it- Cut it in half! Good for a quick pan fry or stir fry.
◊Quarter it -Cut in half, then halve it again! You will get lots of the leaves falling off, this is good for a light stir fry.
This recipe using small, whole Brussels sprouts for roasting.
2 pounds/900g Brussels sprouts, trimmed
1½ tablespoons lemon juice
1 ½ tablespoons Dijon mustard
1½ tablespoons coarse-ground mustard
1½ tablespoons maple syrup
3 tablespoons olive oil
Salt and pepper to taste.
Preheat oven to 400F/200C.
In a large bowl, whisk the lemon juice, mustards and maple syrup, and add salt and pepper to taste.Gradually whisk in the olive oil. Add the Brussels sprouts and stir to coat.
Remove with a spoon and place in a baking dish, reserving extra sauce from the bottom of the bowl. Roast until very dark and just tender, about 40 minutes (This depends on the size, check after 30). Toss with remaining sauce and serve hot or at room temperature.