You all have probably read about the battle of “bitter balls”, AKA Brussels Sprouts that is an ongoing conflict in our house.
It goes like this…Tall & Handsome loves them…I hate them and the one to name them bitter balls. Thus, I am in search of a recipe for Brussels Sprouts that I thought would be palpable enough for me to be willing to prepare them on a semi-regular basis for T & H.
I think I found one the other day. It had ingredients that reminded be of a marinated pork loin we grill (Maple – Garlic Pork Loin that uses 1 cup of real maple syrup). But, as usual I made some adaptations and as were eating them the last night I decided I’d make one more the next time I prepare them…golden raisins! Yummm!
This is a crock pot recipe and the biggest prep time comes in the trimming and halving of the sprouts. The rest is a breeze. Toss in all the ingredients into the crock pot stir to coat and forget about them until done. Can’t get any better than that!
And, yes, I’ve found a recipe for Brussels Sprouts I will make again. As a matter of fact I can’t wait to fix them again and throw in those raisins.
Crock Pot Dijon – Maple Brussels Sprouts
2 pounds Brussels Sprouts, trimmed and halved
6 tablespoons butter, cut into several pieces
4 tablespoons Dijon mustard
4 tablespoons real maple syrup
2 cloves fresh garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup water
1/3 cup golden raisins (I’m sure dark raisin will work and raisin can be optional if you like.)
1. Trim and cut in half Brussels sprouts that have been washed.
2.Toss the sprouts into your crock pot.
3. Next, toss in the minced garlic, Dijon mustard, maple syrup, butter, raisins, salt and pepper.
4. Pour the water over the ingredients and stir well to coat sprouts.
5. Cover and cook in the crock pot for 2 hours on high or 4 hours on low. Stir well before serving.
© 2012 Beverly Hicks Burch All Rights Reserved.