April 18, 2012

Brussel Sprouts and Radishes in Mustard

Have you ever had a bad reputation? Did an event or a name or a connotation ever just stick to you, no matter how hard you tried to change it?  I have a reputation. It’s the kind I’d like to get rid of, but also the kind that drives me to do even better. Kind of like how I imagine brussel sprouts feel.

I have a little reputation for not following through. Not following through on projects that I start, commitments that I make, my education. It’s not true, it’s a perception of me. And while I don’t especially care what people think, I sure do love proving them wrong.

Let’s change our reputations around today. Let’s be like brussel sprouts. Because they don’t give a damn about their bad reputation…

Everybody has heard a cliche about brussel sprouts. I don’t think there is a more dreaded vegetable. Which is silly. This little cabbage? This miniature cabbage is going to rock your world. It’s hanging out with radishes and mustard and white wine and it’s not the brussel sprout you’ve heard about it. It’s a whole new brussel sprout. And it’s easy to make.

Start with raw brussel sprouts and radishes.

If you don’t like brussel sprouts yet, you have to give it to them, they are quite the pretty vegetable.

You’re going to blanch the brussel sprouts in water.

This is going to cause them to be even more colorful and lovely. Watch out. You might just want to eat them.

Cut them into quarters and halves when they’re cool enough to touch.

And then… caramelize them with mustard and white wine. A little salt and pepper.

And you’re there, changing the reputation of brussel sprouts everywhere.

Because they’re going to be that delicious.

Recipe:

12 brussel sprouts

5-7 medium radishes

1 tsp olive oil

2 tbsp mustard (dijon, whole grain, or stoneground)

2 tbsp white wine

Instructions:

Blanche brussel sprouts and radishes for 3 minutes at a rolling boil. Transfer to a collander and run with cool water. Cut brussel sprouts and radishes into quarters and halves, depending on your preference. I like a mix. Get a cast iron skillet “smoking hot”. Put a little bit of olive oil in the skillet and put the brussel sprouts and radishes in. Very lightly salt and pepper. With a spatula or wooden spoon turn the radishes and brussel sprouts over about every 45 seconds to a minute. You want to make sure they’re getting a nice caramelization to them. If they’re not, leave them a little bit longer. Do this for about 5 minutes, or until most of the brussel sprouts have a caramel color. It’s okay if they’re burnt in some places. Deglaze the pan with 2 tablespoons of white wine. Add the mustard. Mix around and cook for another minute. Salt and pepper more to taste.

Brussel Sprouts and Radishes in Mustard
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
brussel sprouts and radishes tossed together in white wine and mustard.
Ingredients
  • 12 brussel sprouts
  • 5-7 medium radishes
  • 1 tsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp mustard (dijon, whole grain, or stoneground)
  • 2 tbsp white wine
Instructions
  1. Blanche brussel sprouts and radishes for 3 minutes at a rolling boil. Transfer to a collander and run with cool water.
  2. Cut brussel sprouts and radishes into quarters and halves, depending on your preference. Or do a mix.
  3. Get a cast iron skillet "smoking hot".
  4. Put a little bit of olive oil in the skillet and put the brussel sprouts and radishes in.
  5. Very lightly salt and pepper.
  6. With a spatula or wooden spoon turn the radishes and brussel sprouts over about every 45 seconds to a minute. You want to make sure they're getting a nice caramelization to them. If they're not, leave them a little bit longer.
  7. Do this for about 5 minutes, or until most of the brussel sprouts have a caramel color. It's okay if they're burnt in some places.
  8. Deglaze the pan with 2 tablespoons of white wine.
  9. Add the mustard.
  10. Mix around and cook for another minute.
  11. Salt and pepper to taste.

 

{ 4 comments… read them below or add one }

Bitsy April 19, 2012 at 2:09 am

I can’t wait to try these! I’ve turned many a Brussel Sprout hater around with my roasted sprouts, they are one of my all time favorites.

Reply

Sydney @ The Crepes of Wrath April 19, 2012 at 2:11 pm

These photos are absolutely gorgeous – I think they’d inspire even the most vehement sprouts hater to give them a try!

Reply

Kelly Everill April 20, 2012 at 3:15 pm

So amazing! I had a friend make me the mint mojito cake last week I will have them make me these next!

Reply

Nicole April 23, 2012 at 12:13 am

That looks great! Brussel sprouts have a great reputation with me!

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