This preparation will make a Brussels Sprouts fan out of you. Okay, no money back guarantee or anything. It worked on my sister’s boyfriend. I thought he was just being charming and over stating his case but she asked for the recipe later so maybe. . .
Regardless, you, I think, will like them. . . if you like mustard. Do you like mustard? To heck with it, I like them. Crispy and fatty with a kick of mustard. These sprouts would make a nice side to poultry or pork.
Brussels Sprouts with Fancy Dancy Mustard Aioli
Mustard – fancy dancy kind preferred
Preheat oven to 400.
Prepare the brussels sprouts by washing, removing unsightly out leaves and cutting the sprouts into halves or quarters.
Drizzle a pan with olive oil and add the sprouts. Drizzle more olive oil on top and add a sprinkle of salt.
Cook until soft on the inside and crispy on the outside. Usually 20 minutes.
While the brussels sprouts are cooking, mix equal parts mayonnaise with your fanciest danciest mustard. (We received a Trader Joe’s specialty pack of mustard from Brett’s parents for Christmas and used the Provencal and the Basil Mustards.)