Brussels Sprouts

September 7, 2007 | 37 Comments

Brussels Sprouts with Lemon-Mustard Sauce

Toss one 1 pound cleaned and stemmed brussels sprouts in a mixture of 1 tablespoon olive oil and salt, and bake in a 400 F oven until cooked through. (Or cook covered on the stovetop with 3/4 cup water or vegetable broth) Remove and toss in lemon-mustard sauce.

For sauce:
Mix in 2 tablespoons lemon juice, 1 tsp. Dijon-style mustard, 1 tsp maple syrup, cracked black pepper, red chilli flakes.

Adapted from Fatfree Vegan Kitchen.

Edited on May 12, 2009 to add: This is our entry for Tried and Tested: Fatfree Vegan Kitchen @ Holy Cow!

Brussels Sprout Leaf Haak

A great way to cook any greens. Recipe from here.

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37 Comments

  1. Anh says:

    OMG! What a fabulous post! I love the photos! Amazing!

    anh, coming from you, that is a great, great compliment. thank you. – b.

  2. Linda says:

    Beautiful photos of that dreaded veggie of my childhood, brussels sprouts :hammer:

    But like fine wine, some things improve with age. Mustard and maple syrup is a great combination of flavors for b. sprouts — touch of lemon is touch of genius, methinks.

    I usually make b. sprouts with chestnuts at Thanksgiving. I think I’ll be dressing them this way, this year :)

    i’m not a brussels fan, but i love them this way. i esp like them baked crisp, almost black, and then dressed – cranking up the oven to 475 or 500. the nutritive value is lost, but atleast they taste good. – b.

  3. Pragyan says:

    Now I know what to make with these :) Thanks!

  4. Gini says:

    Those pics are amazing. Seems like you grew almost everything in your veggie garden. Where do you get the enthusiasm?

    i live with mr. enthusiasm. :) – b.

  5. coffee says:

    I wonder whats the size of your garden! I was just gonna say what Gini mentioned…… you guys would hardly have to venture out to any market place for veggies!!

    we have three patches – about 10 ft by 5 feet each. one is taken over by the raspberry bush (there are strawberries and cucumber under it, but we can’t reach them). the other two are for veggies. quite a small area, really, in a corner of our yard. we have a short growing season, so try to make the most of it. – b.

  6. archana says:

    This is the first time I am seeing Brussel Sprouts :tongue: ;) :cool: Gr8 pictures :horn: :yes: :dance:

  7. Luvv brussel sprouts, and I usually cook them in Indian-ish ways but lemon mustard sauce sounds good though. Your pictures of course are gorgeous as usual. Isn’t it a little early for them to be ready? (In your parts probably not.)

    a couple of our plants gave fruit, a few others and still waiting to. i’m guessing we’ll get more. – b.

  8. Rajitha says:

    that is a nice recipe..light and delicious..

  9. Anita says:

    Are you maintaining that you still want to live in an apartment block, eventually?

    we’re ready to move today, it’s the prospect of packing and unpacking that deters us. – b.

  10. Sreelu says:

    Oh I love brussel sprouts, we get them during winter in local farmers market.

  11. musical says:

    Hey friends, i love the “sprouting of Brussel Sprouts” pictures :) . I usually make brussels sprouts adapting some desi recipes or bake them like you do, and then toss with coconut chilli base/sauce :-D . you have given me two ideas: to make it with mustard lemon sauce and try haak with the sprouts!! (ducks for cover).

    hey, musie, anything tastes good as haak. that’s a neat idea, actually. i may even eat cabbage (while holding my breath) if you haakify it. – b.

  12. shammi says:

    Bee, gorgeous pics. :bow: Y’know, it’s kinda strange that you hate radish but like brussels sprouts! They’re both kinda smelly ;)

    uber smelly. i agree. the trick is to blanch them quickly befor they release the odours. if they weren’t so darn cute, i wouldn’ touch them. i love the leaves, though. – b.

  13. Nirmala says:

    I hate brussel sprouts but love your garden!

  14. Srivalli says:

    simply lovely!…as I said sometime back you grow everything except grapes or you do that too now???..

    we don’t grow grapes (actually, theya ren’t hard to grow around thee) dates, mangoes, jackfruit, coffee or tea. injipennu grows that kind of cool stuff. – b.

  15. Rachna says:

    wow such beeeyuuutiful pics…. had always seen brusseld sprouts in the shops and never knew they grew like this…i learnt something today….

  16. Jyothsna says:

    The pictures are beautiful! How large is your garden?

    tx. three patches of 10×5 ft, one is completely taken over by the raspberry. this is a corner of our yard. most of our yard is grass and gravel. – b.

  17. sra says:

    Stinky things, but the sauce may redeem them. One more attempt, then! :D

    keep them whole o chop them in half and blanch them quickly. they won’t stink. – b.

  18. Padma says:

    Its indeed a very healthy post/sprouts… :) :) :)

    I love all your photos, they are so delicately taken, you inspire me B & J!

    tx., padma.

  19. richa says:

    amazing pics!!
    looks so crisp, i guess baking ‘em is the way to keep the brussel sprouts from getting mushy :D

    bake them until they turn nearly black in a 475 or 500 F oven. very crisp and crunchy – but turn the exhaust on. – b.

  20. richa says:

    hey, forgot to ask u, how long does the compote stay in the fridge (seriously) ?? can it be frozen? thanks

    you can freeze it, like jam, for atleast six months. make sure you fill the jar to only 3/4 of its capacity, ‘cos it expands in the freezer. it stays in the fridge for atleast a month. – b.

  21. Mishmash! says:

    Could you pls list out the stuff that is NOT there in your garden??????

    :)

    Shn

    let’s all go to inji’s blog and ask her that. that gal makes me so jealous. and she chose the right place to live – florida. – b.

  22. sunita says:

    Amazing pictures of those sprouts…and equally lovely recipes…thanks for entering them for my event…I’m so glad they’ll be adorning my place :yes:

  23. Pooja says:

    I am not brussel sprout person coz of the smell but your pictures make me want to try hem all over again.

    cook them at a friend’s place, bring them over to your place, and eat them. that way, your place won’t stink. :D – b.

  24. bharathyvasu says:

    Amazing phtoography!!!

  25. coffee says:

    That doesnt sound VERY BIG!! I guess you guys have neatly managed all your stuff in there. :yes:

  26. Sig says:

    hmmm Bee, you don’t like cabbage, but you like brussel sprouts? But these sure are cute though… beautiful pics…
    Hope you guys had a great vacation…

  27. Cynthia says:

    WOW! I am so thankful that you all garden so that I can see all these little miracles. So that’s how the brussel sprouts grow on the tree.

    I love cabbage but never grew any fondess for brussel sprouts.

  28. viji says:

    Never saw this plant Bee. Thanks for sharing those beautiful photos with info. Viji

  29. Angela says:

    Wow.. thanks Bee & Jai… an enlightening post.
    I remember eating it once and want to do it again specially reading your post. But the flown in veggie prices here are not worth the dried and shrivelled sprouts. Yours look spectacular! Thks

  30. Raaga says:

    I will try the sauce for sure as a dressing in one of my weekday salads. Thanks guys

  31. indosungod says:

    Brussel Sprout plants look beautiful, this is the first time I have seen the plant. Bee oh it is Jai, Please can I come over for a garden visit sometime?

    sure, come over. – b.

  32. sia says:

    first time i am seeing the actual brussel plant… i wonder is there is some veg/fruit that u guys haven’t grown in ur garden?

  33. Dee says:

    Hi Bee n Jai, I love the maple syrup part… easy and simple… I guess I will try this

  34. [...] Brussels Sprouts in Lemon-Mustard Sauce and Haak with Brussels Sprouts Leaves [...]

  35. [...] in the season, we got a big harvest of brussels sprouts. We expected some slim pickings towards fall. All our other veggies have died [...]

  36. catherine says:

    Can you eat the leaves…and if so had would you prepare them?



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