Monday, May 23, 2016

Tangy Honey Mustard Marinated Brussel Sprouts

Meatless Monday

Sadly, the first time my daughter had brussel sprouts. I was not the one who cooked them.  She was offered some by a relative and rejected them.  My daughter had never turned down trying a new food, so I was a bit concerned.  As a kid, I refused brussel sprouts after having some at a holiday dinner prepared by my aunt.  My mother tried to convince me my disdain was due to my aunt's poor cooking skills.  I refused to believe my mother on the topic and spent years avoiding brussel sprouts.  However, after my aunt made mashed potatoes one fateful Thanksgiving that had a consistency closer to wallpaper glue, I, thankfully, began to reconsider my position on brussel sprouts.  Now, they are one of my favorite veggies.  I try to make sure they are at all holiday meals myself now to ensure they are not ruined.  So, I decided to taste the offending brussel sprouts my own daughter was rejecting.  Well, no wonder she was having none of it.  They were freezer burnt.

I was a bit nervous reintroducing brussel sprouts to my daughter after she had a negative experience.  So, I decided to use two ingredients in my preparation I knew are universally popular with toddlers; lemon juice and honey.  Not only did she eat all of her's the first time I prepared them, she began stealing ones off my plate.

1 lb brussel sprouts
1 tbs brown mustard
1 tbs honey
2 tbs lemon juice
1/2 tbs minced garlic
salt and pepper to taste
olive oil

1. Combine the honey, mustard, lemon juice, garlic, salt, and pepper to make the marinade.

2. Cut each of the brussel sprouts into quarters.

3. Toss the brussel sprouts in the marinade and place in the fridge for a minimum of an hour though overnight is best.  If necessary, you can cook just a portion of the brussel sprouts at a time and keep the remainder in the fridge for up to 3 days.

4.  Saute the brussel sprouts in olive oil until they are slightly crisp
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