Little Cabbages

Of all the various things I’ve made as a side dish for Cheddar Chowder, I think my favorite is brussels sprouts. And of all the different ways of fixing them my favorite is Brussels Sprouts Dijon. They take 15 minutes to make and the sauce is slightly sweet and tangy, which sets off the cheese perfectly.

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Brussels Sprouts Dijon

1 lb brussels sprouts
1 tbsp coarse Dijon mustard
1 tbsp sherry vinegar (balsamic vinegar may be substituted)
2 tbsp butter
salt to taste

Trim base of brussels sprouts and pick off torn, discolored, and bug-eaten leaves. Bring a quart of water to a low boil, add sprouts, and cook until tender — about ten minutes.

Drain water and add remaining ingredients to pot. Return to stove and cook over low heat another couple of minutes, tossing to coat sprouts. Serves 4.

Note: This is also good with cauliflower.

Technorati: Food | brussels sprouts | side dishes | vegetables

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