I was shocked to learn a couple of years ago that my mother didn't like Brussels sprouts. She served them fairly frequently when I was a child, and I grew to love those "baby cabbages." I learned of her dislike when I served this recipe and her comment was, "Not bad." I've also served them to a fellow who claimed to have eaten a total of one Brussels sprout in his entire life. He ate six that evening. The trick to sprouts is not over-cooking, which releases sulfur compounds. The mustard and sweet vinegar send the flavor in new directions.
Makes 4 servings
1 pound Brussels sprouts
1 tablespoon coarse Dijon mustard
1 tablespoon sherry vinegar (balsamic vinegar may be substituted)
2 tablespoons butter
Salt to taste
Trim base of Brussels sprouts and pick off torn, discolored and bug-eaten leaves. Bring a quart of water to a low boil, add sprouts and cook until tender, about 10 minutes.
Drain water and add remaining ingredients to pot. Return to stove and cook over low heat another couple of minutes, tossing to coat sprouts.
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