Brussels sprouts

As a child I hated Brussels sprouts. They looked just like cabbage and whenever my mother cooked cabbage, the house smelled awful. Consequently, in my mind, if smells bad…it tastes bad.

In the last few years I have discovered two recipes that take my thoughts on this vegetable to the delicious level. In fact, until my husband said, enough with the Brussels sprouts, I served them frequently. I now even make them for special occasions.

Recipe #1

• 3 C Brussels sprouts
• 1 C white wine (not sweet)
• 1 C olive oil
• kosher salt and fresh pepper

Cut the tough ends off the sprouts and cut them in half. Pour oil and wine in a glass baking dish and place halved sprouts cut side up into dish.Sprinkle a generous amount of kosher salt and pepper over all. Cover with plastic wrap leaving an opening on one quarter of the dish and place in microwave on high for 20 to 25 minutes or until desired tenderness. Absolutely delicious!

Recipe #2

• 3 C Brussels sprouts
• Juice and zest from 1 lemon
• 1 T olive oil
• 2 T Dijon or whole grain mustard
• 1/2 t kosher salt
• 1/4 t pepper

Preheat oven to 400 degrees. Cut Brussels sprouts in half and place on baking sheet. Mix together olive oil, lemon zest, lemon juice, mustard, salt and pepper. Drizzle mixture over Brussels sprouts and mix around mix well to ensure Brussels sprouts are coated evenly. Place lemon halves on baking sheet as well. Roast Brussels sprouts for 35-45 minutes until desired crispiness.

Adapted