Actually, to be honest, I've never particularly disliked brussells sprouts. I've had some so-so ones that tasted a little strange, but I've also had ones that almost melted in my mouth in a cluster of texturey goodness. Mmm!
Arriving home with my stash, I thought of ways to cook the sprouts. I had seen a few recipes for roasted sprouts, and I seemed to remember seeing a recipe pairing brussells sprouts and maple syrup. I used the trusty Internet to find myself a few recipes, many of them for maple mustard sprouts. Using a couple of recipes as a basis for experimentation, I pulled out the gas burner and heated up the wok...
The results were yummy. And so they should be - I almost finished our bottle of maple syrup. Our little 237ml (8 fl.oz.) bottle of maple syrup, that cost $20 to replace. Why so expensive? Well, Neil says it's organic and tapped by naked virgins.
Ridiculously expensive maple syrup aside, here's a sort of vague recipe-ish type thing!:
Maple Mustard Brussells Sprouts
Maple Mustard Brussells Sprouts
Ingredients
a generous amount of olive oil and butter
brussells sprouts, trimmed and halved, or quartered if large
a generous spoon of dijon mustard
about a quarter cup of maple syrup
a tablespoon or so of apple cider vinegar
salt and pepper
Method
Heat the oil and butter in a wok.
Brown the sprouts for a few minutes on each side, adding salt and pepper.
Mix the mustard, maple syrup, and cider vinegar, add to the wok, and cook, tossing often, until the sprouts are cooked through and the sauce sticks to the sprouts.
Serve, eat, and savour.
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