Gluten Free/ Uncategorized/ Vegetables

Honey Mustard Sriracha Brussels Sprouts

There is nothing quite like that moment when you have a new friend over for dinner…you’ve decided the meal..and you’re about to cook the last portion of it and he mentions he doesn’t like Brussels sprouts all that much.  Panic sets in.  Thoughts ran through my mind…do I figure out a different veggie last minute?  Do I say ‘oh well, you need to try them’ like I would to my 3 year old? Then it turns out he’s only had them boiled.  Relief!

I feel utterly sad for the Brussels sprout for all the years of neglect, sticking-tongues-out in disgust, and “ew’s” it’s had to endure because they have been over-boiled, under seasoned, and served.  I shared with him the flavor profile and he said he’d try them.  Now, here’s the real panic.  I was trying a new flavor profile with them, tossing them with honey mustard and Sriracha.  They could be delicious and he could forever be a fan of Brussels sprouts OR they could be awful and I’ve ruined the possibility of him ever liking this very tasty, but under-valued vegetable.  Plus, with him being a new friend, trying my cooking for the very first time, the pressure was on.

Success! The flavor was fantastic.  Rich, sweet, tangy, and spicy.  I was very pleased with them.  But then the real test came.  *Queue dramatic music* The fork is assembled with the perfect bite, a taste of every component: the sprout, onion, mushroom, bacon, all covered in sauce.  I seductively saunter over to him sitting at the kitchen table (writing the dictated recipe directions for me, complete with doodles.) I present him with the fork, he takes the bite, it’s all in slow-motion.  He does the obligatory head bob of approval.  Chews.  Smiles.  I wait, breath held.  Chewing continues, it was a rather big bite.  Finally he swallows and says “these are good.” Exhale.  Regular motion continues.

Ok, I didn’t really saunter, because that would just be ridiculous and he would have fallen out of his chair in laughter.  I am belly-laughing thinking of me sauntering. That’s not a sex-appeal quality I posses-at least not without comical flair!

Hope you enjoy these as much as we did.


Onions browning

Sprouts, mushrooms, bacon, and onions
1 lb Brussels sprouts; trimmed and quartered

¼ onion; thinly sliced

5 oz mushrooms; sliced

4-6 slices of bacon; cooked and crumbled

3 tbsp honey mustard sauce

1 tsp Sriracha

2 tbsp chicken broth

1 clove garlic; minced/grated

Pinch of sugar

Salt/Pepper to taste

Extra virgin olive oil

Heat a large sauté pan over medium-high heat, add the olive oil.  Once the oil is heated add the onions, cook for 2 minutes. Add the mushrooms and brown them together for another minute.  Toss in the rinsed Brussels sprouts, any water clinging to them will cause steam, helping to cook them and the pinch of sugar.  Mix well. Salt and pepper them generously to taste.  Add the garlic and bacon.  Mix well.  Sauté for another minute or two.

Pour the chicken broth in, deglazing the pan, pulling up all the brown bits at the bottom.  Add the honey mustard and Sriracha.  Mix well, cook for another minute or two and then serve.

Thank you for sharing!

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