March 12, 2009

honey mustard roasted brussels sprouts


After last weekend's beautiful sunny days March has returned to remind us that it's not quite spring yet. The nights are still cold, but the clear days are bright, chilly in a way that allows the sun to kiss your face with the promise of warmth to come. Two days of dreary weather prepared me for today's clear briskness.

Having been shuffled around by the boss, I found myself with Thursday off rather than Tuesday. This left me with a fair number of things that needed to be done today. The Trainer and I had an appointment to have our taxes prepared, only to find that both of us likely owe money. The tax preparer was generous enough to advise us to file ourselves and didn't charge us. I suppose he makes plenty of money this season, but it was still kind of him.

After that disappointment, and smoothing the Trainer's ruffled feather's, I walk home under the clear blue sky. For lunch I wanted something warm and comforting, but with a a bright little zing, just like the day. After roasting my brussels sprouts I settled in to finish a few other projects and to plan my attack of our taxes.
Honey Roasted Brussels Sprouts
serves 2
1 10 pkg of brussels sprouts
1 tablespoon canola oil
1 tablespoon cider vinegar
1 tablespoon honey
3 teaspoons ground yellow mustard (I use Coleman's)
1 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/4 cup water
salt
freshly ground pepper
Preheat oven to 450°F and line a loaf pan with aluminum foil. Wash the brussels sprouts and trim stems, removing any outer leaves that look damaged, and cut in half. In a large bowl whisk oil, vinegar, honey, mustard, ginger, turmeric and a few grinds of fresh black pepper until combined. Add brussels sprouts to bowl and stir until covered in mustard mixture. Transfer to prepared pan and scrape all mustard out of bowl, lightly salt sprouts and out in the oven. Bake for 20 minutes stirring once halfway through. Remove from oven and places brussels sprouts in a bowl. While pan is still warm, use water to deglaze pan, scraping everything from the bottom of the pan, to use as extra sauce.

6 comments:

Dana aka Gluten Free In Cleveland said...

Oooooh I love a good roasted brussels sprout.

Your photography is lovely :)

Lauren Denneson said...

Those look delicious - and I certainly love finding new ways to cook Brussels sprouts (one of my fav vegetables)! I'm sorry to hear about the tax disappointment :( I too had to pay this year to my state, even though, as a student, my income was below the poverty level!

Vittoria said...

Dana-
Thank you! I try to take the best pictures I can with my dinky little camera in 'my' dinky little kitchen.

Lauren-
I didn't used to like sprouts, but I think my mom slightly over cooked them. (She pressure cooked everything) I know better now :)

Kelly said...

I wish I had some right now! I didn't think I was hungry till I read this post! LOL Now I have to go eat something...

Linda said...

That sounds delicious. I haven't made brussels sprouts in a while. They're not a family favorite. :)

I'm hosting a blog carnival called What's for Dinner Wednesday (gluten-free style). I'd love for you to join in.

Erin S. said...

I recently "discovered" brussels sprouts and I love them. This recipe sounds delicious!

Erin
http://glutenfreefun.blogspot.com