Thanksgiving: Bourbon Mustard Brussels Sprouts

Brussels Sprouts are one of Victor's favorite veggie's so they were a must have for our "Friendsgiving" menu. Combined with sweet bourbon mustard, cranberries and toasted almonds...simply put...they are really good!

Bourbon Mustard Brussels Sprouts

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves of garlic, minced
  • 11/2 pounds Brussels sprouts
  • 1/2 cup bourbon mustard
  • 1/2 cup dried cranberries
  • 1/2 cup sliced raw almonds
  • Salt and pepper, to taste
  1. Preheat oven to 350°F.
  2. Combine olive oil, garlic and Brussels sprouts in a cast iron skillet.
  3. Toss together so that the sprouts are well coated.
  4. Sprinkle generously with salt and pepper. 
  5. Place Brussels sprouts in oven on the middle rack, cook for 20 minutes, stirring occasionally. 
  6. Add mustard and cranberries and stir; cook for another 10 minutes.
  7. Then sprinkle in almonds  and cook for another 5 minutes (the sprouts should be nicely browned and a little crunchy on the outside).

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