When I was growing up, the TV show characters always showed such disgust toward brussel sprouts. “Ew, not brussel sprouts” I’d here all too often during a dinner scene as I sat and watched some sitcom with my siblings or parents. I didn’t grow up with brussel sprouts being a staple vegetable in my house. Often we’d eat broccoli, fried corn, okra, and the like.

As I got older I grew to enjoy cooking and often went for a side dish recipe over a main course as to not steal the show from my mom and grandma’s creation for the evening. I came across quite a few really delicious recipes but this brussel sprout one stood out to me. “Brussel sprouts? I thought people hated brussel sprouts.” I’d say to myself as I read through the ingredients and cooking instructions. I thought I’d give the recipe a try because everything I heard about brussels (bitter, flavorless), seemed it would be offset by the ingredients listed. Honey for the bitterness, mustard and pepper for the flavor, and honey mustard is my all time favorite dipping sauce. So why not give this recipe a spin?

Over the years I’ve tweaked it to my liking and to appease my own picky eaters. I really hope this recipe changes your mind about any apprehension you may have toward this versatile vegetable.

Gather:

Fresh Brussel Sprouts

Local Honey

Stone Ground Mustard

Cracked Pepper

Salt

Olive Oil

Prepare:

• Heat oven to 475°F
• Cut fresh, washed & dried, brussels in half.
• Coat brussel sprouts with about 1/3 cup honey, 1/4 cup stone ground mustard per every 2lbs of brussels
• Add olive oil to mix
• Lay Brussels evenly on oiled, parchment lined baking pan
• Salt and Pepper to taste
• Bake for 35 minutes or until crisp on edges

This recipe pairs well with steak, grilled chicken, basmati rice, and garlic mashed potatoes.