Mustardy Brussels Sprouts

I have a relationship with my crock pot. We’ve been involved for about a year.
It all started last January, when some friends and I went to Udupi Cafe and then to the nearby thrift store. I shuffled around without intending to buy anything until I happened  by the back rack.  The attraction between the crockpot and me was so instantaneous that I sidled up to grab it, checked the price, and walked to the cash register without looking back.
On the drive back home, gazing adoringly into my arms, I cooed: “…I love you.”
“Awww, you do!?” my friend sitting next to me asked hopefully.
Awkwardness ensued.

I’ve only used it a few times since then, but the crock has never done me wrong.  The recipes that take 8 hours I can let sit quietly overnight.  For the recipes that take up to 3 hours, I can take the pot up to my room and tend to it during homework breaks.  There’s nothing more intimate than a slow stir by the light of my monitor.

As it turns out, mustard and brussels sprouts are from the same genus (along with cabbage, turnips, cauliflower, and broccoli) and are sure to soften the resolve of even the most savage Brassica basher.  I think you could make this on the stove top…but believe me when I say that right now there is probably someone chucking a crock pot at a thrift store near you.  Seize the chance for the love of a lifetime.

Ingredients (her blog is no longer easily searchable, but this was inspired by the author of this book).

  • 1.5 – 2 Tbsp unsalted butter
  • 1 bag frozen brussel sprouts (if you’re using fresh ones, I think that amounts to about 40-50.  Use little ones if you can because they cook more quickly).
  • 1/4 cup Dijon mustard
  • 1-2 Tbsp garlic chili sauce (optional)
  • salt and pepper to taste
Here’s the easy part: dump all of these things in, turn your crock pot to high, and stir every 10-15 minutes for 90 minutes or until the brussels sprouts take on some darkness.  Try one–it should have the body of a sprout but the soul of butter and mustard.  Season as desired.  This is intended as a side.  But as always, I have self-control issues.
Sugar update:  I forgot to tell update last week…I was too overcome by peanut butter.  Yes!  Jiffy got the best of me.  It’s pretty much the only food-come-sedative that helps me with my insomnia.  Next week’s post includes a recipe for my very own sugarless peanut butter.  Hope you like it!
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7 Responses to Mustardy Brussels Sprouts

  1. Connie says:

    This looks so yummy. I love mustard-y things!!

  2. Becca says:

    What is that background on the computer next to the crock pot? I know I’ve seen it, but can’t place it.

  3. Pingback: Sweet and Spicy Brussels Sprouts | Braised Anatomy

  4. Sonja says:

    Hi Anita. Stumbled upon your post while drooling over Pinterest pics of delicious things. I made a skillet version of sprouts like these last week and am happy to say my skillet and I have been in a committed relationship for some years now. Happy to e-meet someone who is not ashamed to admit to relationship with cookware. If we lived closer, I would suggest a double date. 🙂

    Love from Toronto!

    • Anita! says:

      Dude, Toronto is not that far away, you should come down to visit us in Cleveland! Me and my crock pot, you and your skillet, and Ari and her salad shooter 🙂

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