Brussel sprouts: they’re not the most popular of vegetables.
I mean, let’s just be honest. Brussel sprouts are the vegetables that make children cringe. Many, many adults turn their nose up at the thought of the stinky veggie. And while I do believe brussels had a little moment in the food-trend-spotlight, all-in-all, they will just never be the “beloved” vegetable.
I can’t remember quite the moment when I decided that I liked them, but I’m pretty sure it had something to do with my one of my favorite restaurants and lots of butter. And there’s nothing wrong with that.
What brussel sprouts have taught me is that it really can take DECADES to decide that you like a vegetables. I know we had brussels growing up occasionally; then I think I took a good decade (maybe more) hiatus, at least. And here I am now, truly loving the darn things. So let this be a lesson to us all, including me, that it’s worth exposing our kids and continuing to try foods ourselves. You never know when the day may come that you or your child decide a food is actually delicious.
So let’s just all say this out loud: Be patient.
Be patient with yourself. Be patient with your loved ones.
Sometimes, it just takes time and exposure.
Now, let’s get on to the recipe. These Honey Mustard Brussel Sprouts are so easy and so tasty.
Here’s how you make them:
- 1½ - 2 lbs Brussel sprouts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon whole grain mustard (or dijon mustard)
- ½ teaspoon Kosher salt
- Line a rimmed baking sheet with parchment paper. Preheat oven to 450 degrees.
- Wash brussel sprouts and dry. Then slice them in half to get an uniform a size as possible. Pour sliced brussels on the prepared baking sheet.
- Whisk together oil, honey, mustard and salt. Pour over brussels and gently toss to fully coat. Arrange marinated brussels in a single layer on baking sheet.
- Roast for 15 minutes, until brussels are semi-soft and browned.
- Serve immediately.
Think you will make these? Let me know in a comment. Or, tell me how you really feel about brussel sprouts.
To always trying foods,