Cook the Book Fridays: Maple Syrup & Mustard Brussels Sprouts from Everyday Dorie
Here we are! Another Cook the Book Fridays post! Wow the week went by so fast! This week's Cook the Book from Dorie Greenspan's Everyday Dorie recipe is her Maple-Syrup-and-Mustard Brussels Sprouts.
I should probably note that I am in fact snacking on this exact dish as I write up this blog post (seeing that I just finished cooking mere minutes ago). Interestingly enough, in all of my 35 years of life, this week was the VERY first time I have bought brussels sprouts! So there I was standing in the Italian Centre wondering to myself how do I "know" which brussels sprouts are the ones to buy? Thankfully, since I was at the Italian Centre any of the choices I made were just fine. It does help to shop local as the produce is always so fresh! I ended up choosing most of the bigger brussels sprouts available and quickly filled my bag with the 1 pound of fresh brussels sprouts that the recipe called for.
I loved how nice and charred the brussels sprouts became as I cooked them up in the hot oil (I cooked my dish in a cast iron pan)! Then, adding that bit of extra saltiness with the thick cut bacon was perfect! I enjoyed adding extra grainy mustard to the dish at the very end to give it that extra kick of flavour.
However, one thing I would like to try next time is more maple syrup. I ran out of maple syrup so I wasn't able to add any more to my dish. I wonder if that would have helped to add more caramelization and bring together all the flavours in my dish.
All in all, a great recipe! I would most definitely serve this as a side or add to my salads! now...excuse me as I figure out how to get rid of all the smoke in my house - as it become a bit smoky with all the crisping of the bacon and charring up of those brussels sprouts!
Oh and if you are wanting the recipe, I did a quick search and found it over here or better yet, buy the cookbook and you will find it on page 212 of Every Day Dorie.
Check to see what everyone else thought about this recipe over at Cook the Book Fridays!
These were delicious! Definitely give them another try when you get more syrup. I will be trying the version with balsamic vinegar soon.
ReplyDeleteThis was a wonderful recipe and not difficult at all. A perfect addition for the holidays ahead.
ReplyDeleteThis is such a pretty dish! And, yes, the maple syrup coupled with the mustard is a really nice tangy/sweet combination! Definitely try them with that!
ReplyDeleteYes, I did love the maple syrup with the mustard. I just wish I had MORE! :)
ReplyDeleteyes! super delish! I would most definitely bring this as a holiday dish or for a potluck
ReplyDeleteoooh balsamic vinegar mm...that would be delish too! ooh I did have some of the dish in the end mixed up in my salad with an olive oil & balsamic dressing (the one I was supposed to have for lunch!). That extra acidity is perfect!
ReplyDeleteYes, a pretty simple dish to put together, and yet tastes awesome! Love that charr in your sprouts!
ReplyDeleteThese cooked up beautifully, didn't they? This is an amazing introduction to Brussels sprouts for you, with the gorgeous glaze. I think that glaze would be good on other vegetables, too.
ReplyDeleteYour brussels sprouts are gorgeously charred! We love this dish too and will be making it again when I get some brussels sprouts on my next trip to the veggie store!
ReplyDeleteyum-- the cast iron pan did a great job browning those sprouts!
ReplyDeleteYummy- you got a gorgeous color on your sprouts (I love them that way !). So fun to hear that you made it through life without ever buying brussels sprouts as it makes the recipe much more of an adventure and memory. The Italian Centre sounds intriguing and like a great resource, so glad it was helpful for your first foray with the sprouts !
ReplyDeletethanks! yes the cast iron pan is great for that great charr!! :)
ReplyDeleteYes they did cook up so well! I would love to try the glaze on other veggies too!
ReplyDeleteaww thanks! Yes I have to thank the cast iron pan for that nice char!
ReplyDeleteyeah! cast iron all the way! though, you could also roast them on a pan first to get some nice char too. That might also work!
ReplyDeleteYeah, I never grew up on brussels sprouts! It just isn't a typical "asian" veggie for sure. definitely western veggies like spinach, broccoli, cauliflower and other asian veggies like bok choy, and others were in my life growing up. The Italian centre here in Edmonton (there's also one in Calgary) is fantastic! It has everything that I need.
ReplyDeleteYour finished sprouts look fantastic! I used to not like Brussels sprouts, so I doubt I bought them before my 30's either. My husband loves them, so I learned to love them too and now I buy them all the time!
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