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.
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.
- 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