I was recently browsing around my own site, in particular the recipes page. It was then that I noticed I hardly have any vegetable recipes. I promise, we really do eat veggies, quite a lot actually! Most vegetables we make are pretty simple, roasted or grilled. I guess that is why I haven’t posted more recipes.
This particular recipe is a family favorite so I figured it was finally time to post it. I never had brussels sprouts growing up because my mom couldn’t stand them. Obviously she wasn’t going to make them if she wouldn’t eat them! That changed many years ago when she started roasting them. I figured I would give it a try too.
I started by roasting them with just olive oil, dijon mustard, salt and pepper. They were pretty tasty. The boys even ate them, without complaining! Always a success in my book if everyone will eat them. Then I got a little more adventurous and added honey to the dijon. Also popular. And then the dried fruit and nuts, perfection! Now the boys were actually asking for brussles sprouts for dinner.
This is a very simple dish to prepare, yet it is full of flavor and pleases any veggie lover. It is great for the holidays, especially Christmas since it is red and green. Of course we enjoy it year round, can’t get enough of it.
If you have picky kids, give it a try. The honey and dried cranberries give it a sweetness most kids will enjoy. You could also change things up. I have used slivered almonds and I imagine dried cherries would also be great.
Honey Dijon Brussels Sprouts with Cranberries and Hazelnuts
1/3 c. dried cranberries
2 Tbs. honey
1 Tbs. olive oil
1 Tbs. dijon mustard
Salt and pepper to taste
1/3 c. chopped hazelnuts
1 lb. brussels sprouts, halved or quartered depending on size
Preheat oven to 400 degrees. Put the cranberries in a small bowl and add about a cup of very hot water. Allow to sit and plump up for 5 minutes. Whisk the honey, olive oil, mustard, salt and pepper in a medium sized bowl. Add the plumped cranberries, hazelnuts and brussels sprouts. Stir to combine everything thoroughly. Pour in an oven safe dish and bake for 30 minutes.
Yields 4 servings