B’sprout Deliciousness

Posted by piphunt on January 23, 2012 in Adventures of Pip, The Little Chef |

I made Brussel sprouts last night, and Thursday night, and last Sunday. And its not because they are the least expensive vegetable on the shelf. They are just too delicious to ignore.
Now before you start calling me weird, think about the last time you had Brussel sprouts. Were you 10 and forcing them down as your pinched your nose, the promise of dessert so close you could taste it? Try them again. After all, you’re a big kid now and they are o-so-good for you. Make them with this marinade and you’ll never hold your nose again. But don’t plan on having any leftovers.


Brussel Sprouts: 


What you will need:

One large mixing bowl

Measuring Cup

Measuring Spoon

Pyrex baking dish (or something similar, that has sides so that the juices don’t drip and burn on the bottom of the stove)



1 pound of brussel sprouts

2 tablespoons grainy mustard (that isn’t a science experiment)

1/4 cup olive oil

salt and pepper to taste



Turn your oven onto broil.

Mix the olive oil, mustard, salt, and pepper into a dressing, then toss the brussel sprouts in the dressing until they are evenly coated.

Place brussel sprouts in a pyrex dish (make sure they have a little bit of room) and broil for 5 minutes. Remove, roll the sprouts over, and return to the oven for another 3 minutes. Done!



Toss the broiled brussel sprouts with roasted hazelnuts and dried cranberries for an extra special treat.


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