“You can’t go wrong with Brussels sprouts and bacon!”, was my husband’s reply when I asked him what he thought of this week’s Everyday Dorie recipe, Maple-Syrup-and-Mustard Brussels Sprouts. Indeed, this was a delicious recipe. It might even be my new favorite way to prepare Brussels sprouts.
The technique used to prepare the Brussels sprouts was genius: steam the sprouts, garlic, and shallot until the sprouts are almost cooked, then sear them in a hot pan until charred a bit and fully cooked through. This allows for some advance preparation and perfectly-cooked Brussels sprouts.
What makes this recipe shine is the salty-sweet glaze, which is simply a mix of maple syrup and mustard (I did a mix of Dijon and grainy). Combined with the sprouts and bacon, it creates a wonderful sweet, salty, savory balance of flavors.
Can you tell I liked this recipe?
I would change one thing though. I served this as a side dish with roast chicken and delicata squash, and I thought there was a little too much bacon (I can’t believe I’m saying that!). Don’t get me wrong, I enjoyed every bite of that bacon, but if I serve this again as a side dish, I might reduce the bacon slightly (maybe 4 slices instead of 6).
If you would like to try this recipe, run to the bookstore and pick up a copy of Dorie Greenspan’s new (and so far wonderful!) book Everyday Dorie: The Way I Cook.