No doubt about it, brussels sprouts get a bad rap. Poor little guys. When I asked my parents if I could prepare brussels sprouts as a side dish for Thanksgiving last year, my dad put his foot down and let out a loud and disgusted “Bleh!” It must be a generational thing because whenever I go out to dinner with my girlfriends and we see brussels sprouts on the menu, we undoubtedly place a few orders for them. I love everything about the adorable miniature cabbages. I love their color, structure, taste, and their many nutritional benefits – they are a superfood, you know? So before my favorite veggie goes out of season, I decided to have one last hurrah.
Brussels sprouts – don’t you dare use frozen ones!
Grain Dijon mustard
Sherry cooking wine
Cut the sprouts into halves and quarters, coat in olive oil, and then roast them in the oven. In a saucepan, caramelize a sliced onion for about 30 minutes. Sprinkle in some thyme, salt, pepper, and a tablespoon of Dijon mustard and crank up the heat. Deglaze the pan with some sherry cooking wine, and cook the onions until the liquid evaporates. Once the sprouts are browned and roasted, combine them with the caramelized onions and toss. Throw in some pancetta to make this dish even yummier. These brussels sprouts are truly fantastic, and I double dare my dad to even try rejecting them next Thanksgiving!