Do these look familiar? If so, no surprise since there's been a whole lotta baby cabbages getting cooked in the food blog world -- and even an occasional convert.
This batch comes straight from Seriously Good and is yes, seriously good, and quite seriously, simply good and perfect, taste-wise, for a weeknight supper.
The only trouble with Brussels sprouts is that washing and trimming takes time -- by my clock, 15 minutes for a pound. (Has anyone tried the frozen versions?) Luckily this job can be done ahead of time or better yet, assigned out to a Cook's Right Hand.
Weight Watchers? Carb Watchers? This is a good pick for you, see the Nutrition Estimates below. So are these and these.
~ more Brussels sprouts recipes ~
BRUSSELS SPROUTS DIJON
Hands-on time: 20 minutes
Time to table: 30 minutes
Serves 4 if you really love Brussels since a pound is equivalent to 50 one-inchers
Water to cover
Salt to taste
1 pound Brussels sprouts, washed and trimmed and Xd (see ALANNA's TIPS)
1 tablespoon good mustard
1 tablespoon good vinegar (Seriously Good suggests sherry or balsamic, I used malt)
1 tablespoon butter (Seriously Good uses 2 tablespoons)
Additional salt to taste
Bring the water to a boil on MEDIUM HIGH, add salt and sprouts. Reduce heat to MEDIUM, cover and cook for 10 minutes. Stir in remaining ingredients, serve and enjoy!
With 4 servings, Per Serving: 78 Cal (35% from Fat, 18% from Protein, 47% from Carb); 4 g Protein; 3 g Tot Fat; 2 g Sat Fat; 11 g Carb; 4 g Fiber; NetCarb7; 51 mg Calcium; 2 mg Iron; 29 mg Sodium; 8 mg Cholesterol, Weight Watchers 1 point
With 8 servings, Per Serving: 39 Cal (35% from Fat, 18% from Protein, 47% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 5 g Carb; 2 g Fiber; NetCarb3; 26 mg Calcium; 1 mg Iron; 14 mg Sodium; 4 mg Cholesterol, Weight Watchers 1/2 point
- HOW TO TRIM BRUSSELS SPROUTS: Wash the sprouts under running water. Slice off the stem end about 1/4 way into the sprout, then remove the outer leaves. Check to see that the remaining sprout is completely clean and the leaves unblemished, if not wash again and remove another layer of outer leaves. With a sharp knife, cut an X into the stem end, this helps the interior core cook at the same rate as the outer leaves.
- A good cook-ahead trick for any vegetables cooked or steamed in water: bring the water to a boil ahead of time, say 30 minutes or so, then cover and turn off the fire. When you're ready to bring the water to boil for real, it'll take far less time.