Victims of underexposure

So when was the last time you went to a restaurant and saw Brussels sprouts on on the menu?

Never.

And if they were on the menu, I am quite sure that 95% of diners would ask to substitute a different veggie for that old sprout.  And this is precisely why Brussels sprouts are NOT on the menu.  These poor veggies will never be loved because they are victims of underexposure.

We’ve all heard about Brussels sprouts.  They’re the brunt of many-a-bad-food-joke.  Kids declare “yuck” at the mere mention of this cabbage-y vegetable.  And I bet most people have avoided this vegetable like the plague, snubbing it for decades.  And the truth is, the Brussels snubbers probably haven’t even tried them. And if you saw them on the menu at the best restaurant in town (where you’ve never had a bad meal, ever), you’d probably still avoid them.

Not because you don’t like them.  But because you don’t know them. So let me introduce you…

You can attempt to like Brussels sprouts in stages.  First, buy a bag of frozen sprouts.  Get used to it sitting in your freezer.  Let the guilt regarding the fact that you have yet to eat that hard-earned-money (in the form of frozen veggies) build.

Then make sure you have maple syrup and dijon mustard on hand.  And now, proceed with this recipe.  (And if you are a Brussels sprouts pro, just refer to this version, which begins with fresh sprouts).

Maple Dijon Brussels Sprouts (3 servings)
1 lb frozen Brussels sprouts, boiled in water enough to cover 1″ above veggies for 5-7 minutes
2 T dijon mustard
2 T maple syrup
2 T water
ground pepper
ground salt

Preheat oven to 350*.  Toss thawed/boiled sprouts in mixture of syrup, mustard, water, salt, and pepper.  Bake for 15-20 minutes.

This recipe is sweet and spicey and completely inoffensive.  If you are unsure about Brussels, give this recipe a go.