This story and recipe come from My Mama. She loves the little green buggers. I, on the other hand, do not…
As a child, I loved eating vegetables. They were plentiful and always available. My grandfather’s wholesale business was selling fruits and vegetables. All family members were treated to big baskets of produce every week.
The only vegetables I remember not liking were lima beans and kidney beans—and then, at some point, Brussels sprouts were introduced into my diet. I must have been 4 or 5 years old and I was reluctant to try them. But then my mother said they were really just “baby cabbages.” It was a brilliant marketing maneuver on her part, because she knew I loved cabbage. And what child can resist “baby” or “miniature” anything??
Getting my kids to eat Brussels sprouts was a struggle. Would it surprise you to know my daughter would not and will not eat them—even today? I could barely get her to put one on her plate (where it sat uneaten) let alone in her mouth, when she was a child. So, it was a HUGE surprise earlier this month when she tasted Brussels Sprouts in Maple Syrup Vinaigrette and proclaimed them “tolerable.” In Emily Speak, that translates to delicious.
If you are like Emily and find Brussels sprouts just tolerable (or intolerable) try the maple syrup vinaigrette on another cooked vegetable (I am thinking it would be wonderful on roasted beets!) or in a salad with nuts and apples. It is simply divine.
Brussels Sprouts in Maple Syrup Vinaigrette
- 1 lb Brussels sprouts
- 3 tbs balsamic vinegar
- 1/2 cup olive oil
- 2 tbs maple syrup
- 1 tbs lemon juice
- 1 tsp dry mustard
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
In a large pot of salted boiling water, cook Brussels sprouts about 10 minutes until tender.
Place in a bowl and immediately toss with balsamic vinegar.
In a small bowl whisk together oil, maple syrup, lemon juice, mustard, basil, salt and pepper.
Pour over Brussels sprouts and serve immediately (or at room temperature).