Thursday, April 12, 2012

Roasted Brussels Sprout with Mustard Butter

I love brussels sprout! Note: The plural of brussel sprout is brussels sprout, not brussel sprouts. Don't ask me why, but that is just the correct way of doing things. I love brussels sprout! To me, they are mini-cabbages - actually, that is just exactly what they are! Mini-cabbages!

Brussel sprouts have the delicious crunch of cabbages, yet are not overly crunchy as some cabbages we get here can be. They are easy to cook, and easy to eat because of their size, and if you split them open down in the middle, they absorb so much of their surrounding 'sauce' or 'seasoning' because they just have so many little crevices to. These are amazing little veggies, and those people who don't like them obviously haven't had them done right before. (Please, please do not boil these little guys! They are way too expensive to ruin that way!)

So, I have found that roasting brussels sprout are the best way to cook them. Firstly, roasting is such a hands-off method of cooking, and is great when the other part of dinner consists of a stuffed chicken ballotine. Secondly, the maillard reaction, or basically what makes food brown makes food taste good. There you go, roasted brussels sprout with mustard butter - yum! (I wish we can afford to buy veggies like this every day!)



Ingredients
  • 1 pound brussels sprout, cleaned
  • 1 teaspoon yellow mustard
  • 1 tablespoon butter
  • 1 1/2 tablespoons olive oil
  • salt and pepper to taste


Method
  • Split the brussels sprouts down the middle and put them in a large bowl.
  • Add the olive oil, salt and pepper and toss them until the brussels sprout are evenly coated.
  • Place them in one layer, on a roasting pan and roast them in the oven at 400 for 10 to 12 minutes.
  • Melt some butter in a bowl, and mix it with the mustard.
  • When the brussels sprout are done, add them into the bowl with the butter and mustard.
  • Toss to mix. 
  • Serve.

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