Steamed Brussels sprouts with a maple syrup-dijon glaze, dotted with crispy bacon pieces? Not the biggest Brussels sprouts fan, to be honest, but from the glaze on I’m totally in!
When I was a kid, Brussels sprouts were the single vegetable I simply refused. My dad, who cooked on weekends, knew my siblings and I felt that way. One Sunday he’d told us we were having Mexican food, which was a favorite. Later that day, we all saw a suspicious looking bag of green things on the counter, and after the siblings conferred, we agreed dad had lied to us–they were Brussels sprouts, which have no place in our promised chile verde with beans and rice! When my dad came in next, we all verbally pounced on him. He laughed and let us know that they were, indeed, tomatillos on the counter. If we’d only looked closer. I have found a few Brussels sprouts recipes I like to make these days, though they are still not my favorite veg, to be sure.
So, yeah, I think I over-steamed the sprouts to my taste, but my husband thought they were fine. The kiddo’s assessment? Well, we’ve been eating a whole food plant based diet lately and let’s just say she preferred eating the Brussels sprouts to the enchiladas I made. The enchiladas were quite tasty, mind you, but she is still getting used to eating beans. Poor kid.
All of that said, this is a super easy dish to make, especially with the prep work that can be done ahead of time, so I agree with all assessments that this is a wonderful side for a holiday meal.