Maple-Caramelized Brussels Sprouts with Whole-Grain Mustard
Yield: 4 servings
Brussels sprouts are not only my favorite vegetable, they are relatively inexpensive, especially late in the fall when they are the sweetest. This recipe combines a number of different flavors to yield a surprisingly delicious and perfect balance of savory, spicy, salty, smoky and sweet. Courtesy of the School of Culinary Arts at Kendall College in Chicago.
1 lb. Brussels sprouts
5 strips bacon, diced
4 oz. finely diced onion
1 T. whole-grain mustard
2 T. real maple syrup
Salt and freshly ground black pepper to taste
1. Cut the ends off of the Brussels sprouts and remove any damaged leaves. Cut a small “x” in the bottom core of each sprout.
2. In a pot, boil the Brussels sprouts in salted water just until tender. Remove the Brussels sprouts from the pot and shock them in a bowl of ice water. When they are cold, remove them from the water and cut each one in half through the core. Set aside.
3. In a sauté pan over medium heat, sauté the bacon until well browned. Remove the bacon from the pan and set aside.
4. Add the onion to the sauté pan and cook until browned and tender.
5. Add the Brussels sprouts and cook until they are hot.
6. Add the cooked bacon, mustard and maple syrup. Cook until the maple reduces slightly and coats the Brussels sprouts.
7. Season to taste with salt and pepper and serve.
Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Laureate International Universities Center of Excellence in Culinary Arts and the Kendall College School of Culinary Arts.