I straight up yelped and clapped my hands when the votes in Cook the Book Fridays revealed Maple Syrup and Mustard Brussels Sprouts to be November’s selection. I’m currently on Day 16 of my Whole 30 (and feeling fantastic! It’s such a great reset for when your Sugar Dragon takes over), and this was the only recipe of those selected to vote on that I could make Whole 30 compliant. Dorie suggests swapping out the maple syrup for balsamic vinegar, so that is what I did. Other than that, all I had to do was read some labels and buy bacon and mustard that did not have sugar in them (they usually do. It’s in EVERYTHING.) I’ll be good to go with non-compliant recipes in the future. I’m just keeping it strict before Thanksgiving, because the way I was downing sweets, I would have taken down an entire pie by myself.
I love Brussels sprouts, though I’m always wary when cleaning them, because there are so often bugs and eggs tucked up in the first few layers. We grew Brussels sprouts when we lived in Italy, and the sight of entire plants wriggling with–I don’t know what. Aphids? But bigger, and white–and giant leaves drooping under the weight of eggs, turned me off of them for a while. I’m back at the point where I’ll buy them, but I always get anxious when I’m prepping them. Is there such a thing as PTSD for terrible gardeners?
These sprouts were, thankfully, bug-free, and DELICIOUS. You steam them, then brown them up in bacon grease, and glaze with mustard, balsamic, garlic, shallots, and bacon.
Nugget asked for seconds.
Batman whined that he doesn’t like Brussels Sprouts, then conceded that “the bites with bacon taste better.” I’d say that’s true for just about anything.
Matt, who got home from work waaaay late (sad face), said, “OH MY GOD. These are GOOD. I could eat a whole pan. Let’s have this again. SOON.” Just imagine if he’d had them fresh. ha!