The Very Best Brussels Sprouts, ever!
Published: Mon, 10/31/16
Happy Halloween!
I debated about whether or not to send out an email today -- since I know most people really don't want to be goofing around on the internet on Halloween.
But, it's the last day of Crocktober and I wanted to follow through with my idea to email every day for a month (and by every day I mean M-F because I'm not completely nuts).
I like writing emails to you -- but I also understand if it's just too much.
Let me know your thoughts -- should I continue out through the rest of the year with the emails, or would you prefer to just search the site if you are looking for recipes?
Today I bring you Brussels Sprouts.
it's to soak up the sugar.
They are good for you and you should eat them.
:-)
The Very Best Brussels Sprouts Recipe in the History of the Universe
serves 6
1 pound brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard (ooh la la, fancy)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
The Directions.
Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half.
Toss into the cooker. Add butter, mustard, salt, pepper, and water.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3.
Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!
The Verdict.
If you're on the fence about brussels sprouts, I urge you to try them prepared like this. The Dijon gives a fantastic savory taste and is really quite wonderful.
I make these for our Thanksgiving dinner and usually quadruple the recipe (we have 25 people or so) and cook in a 6-quart.
HAPPY HALLOWEEN!
I hope you get to eat all the really good dark chocolate candy in the name of "Quality Control!"
:-)
PS: we are at the end of the line for Crocktober. If you want to take advantage of the 20% off meal plan bundle, this is the last time to do so. Use the code CROCKTOBER (all one word, all caps) at check out.