Crock Pot Dijon-Maple Brussels Sprouts with Golden Raisins, by Beverly Hicks Burch

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Recipe development is a process of evolution sometimes. Take this recipe for Brussels Sprouts.

Occasionally I go on a quest to find or develop the Holy Grail of a particular food. Food can be inspired by many things. You can say my quest for the perfect Brussels Sprouts recipe used a crude form of scientific investigation. It went something like this:

1. Ask questions: Could I possibly develop a recipe that would compel me to eat a food I called “bitter balls”? This would be a labor of love since Tall & Handsome loves bitter balls Brussels Sprouts.

2. Make a hypothesis: It is my belief there is quite possibly a recipe I would find palpable enough to compel me to ingest Brussels Sprouts.

3. Plan an investigation: Quite simple – research recipes; practice trial and error through process and ingesting said substance.

4. Collect and record data: A matter of thumbs up or thumbs down and in my case, chills down my spine with each bitter bite…

5. Organize data: Again, simple. What not to try, what to try again; possible ingredients that might work well together.

6. Explain result: I quote – “This is why I will never, no never make this recipe or that recipe again…”

7. Think of new questions: So, have I learned enough about Brussels Sprouts to develop the object of my quest, the perfect recipe? Yes, I believe I have!

8. Share results: The end result was today’s revamped recipe.

I prepared a crock pot full of Brussels Sprouts earlier this week and as I took my first bite I did the “ummmmm” thing.

Tall & Handsome looked at me and said, “I never thought I’d live long enough to see you have that reaction to Brussels Sprouts.”

Yep, they’re that good…

Score one for scientific investigation…

Crock Pot Dijon  – Maple Brussels Sprouts

2 pounds Brussels Sprouts, trimmed and halved

3 fresh cloves garlic, minced

6 tablespoons butter, cut into several pieces

6 tablespoons Dijon mustard

6 tablespoons real maple syrup

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

3/4 cup low sodium chicken broth

1/2 cup golden raisins (I’m sure dark raisin will work and raisin can be optional if you like and if you want more raisins, go ahead and toss them in.)

1. Wash Brussels Sprouts. Trim and cut larger Brussels sprouts in quarters and smaller ones in half.

2.Toss the sprouts into your crock pot.

3. Next, add in the minced garlic and butter.

4. Mix together the Dijon mustard, maple syrup, chicken broth, salt and pepper. Pour over the Brussels Sprouts and garlic; stir well to coat sprouts. Add raisins and stir to coat.

5. Cover and cook in the crock pot for 2 hours on high or 4 hours on low. Stir well before serving.


Crock pot brussels sprouts

©2013 Beverly Hicks Burch All Rights Reserved.

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