Try these two dishes from Dorie Greenspan’s latest book—both are terrific for big parties or cozy family meals.
Maple-Syrup-and-Mustard Brussels Sprouts
MAPLE-SYRUP-AND-MUSTARD BRUSSELS SPROUTS is excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
Makes 4 servings
I don’t know when Brussels sprouts became a darling of the dinner table. You find them big and small everywhere now, and even corner greengrocers have pre-shredded sprouts and sprouts that have been separated into leaves. It’s good news for all of us who love these mini-cabbages.
As big as Brussels sprouts’ flavor is, it’s a vegetable that mixes happily with other bold ingredients. For this dish, the sprouts are steamed, then seared, glazed with mustard and maple syrup and finished with bits of bacon. To build in even more flavor, they’re steamed with slivers of garlic and shallot.
You can swap the maple syrup for balsamic vinegar, honey, or brown sugar, in which case you may or may not want to ditch the mustard (I wouldn’t).
1 pound Brussels sprouts, regular or mini, trimmed and, if large, cut in half from top to bottom
Fine sea salt and freshly ground pepper
1 to 2 garlic cloves (to taste), germ removed (see note below) and cut into slivers
1 shallot, cut into slivers, rinsed and patted dry
6 strips thick-cut bacon
2 tablespoons pure maple syrup, or more to taste
1 tablespoon Dijon mustard (grainy, smooth, or a mix, preferably French), or more to taste
1 tablespoon olive oil
Cider vinegar (optional)
WORKING AHEAD: You can steam the Brussels sprouts up to 1 day ahead and keep them covered in the refrigerator.… Read More