Black Currant Dijon Brussels Sprouts

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It took a while for me to come around to the joys of brussels sprouts. Once I started experimenting, though, a whole new veggie world opened up to me.

A few months ago, I received a jar of fancy stone ground Dijon mustard infused with black currants. I opened it up, took a sniff and immediately started dreaming up a new brussels sprout recipe.  I tried it out, tweaked it, changed my method a few times, deconstructed it,  and recreated it without the fancy mustard.

Heres the final product  hope you love it as much as I do!

Ingredients

  • 1 pound brussels sprouts
  • 3 Tbsp pine nuts
  • 2 Tbsp olive oil
  • 2 Tbsp stone ground Dijon mustard
  • 1 Tbsp all-natural fruit preserves
  • salt and pepper

 

Directions

  1. Cut sprouts in half lengthwise, and toss with salt, pepper, and olive oil.
  2. Place flat side down on an olive oil greased baking sheet and bake for 10 minutes at 375 degrees.
  3. Remove from oven, put into a bowl and mix with pine nuts, mustard and fruit preserves. mix thoroughly.
  4. Return sprouts to baking sheet, sprinkle with a small dark of salt, and bake for another 10 minutes.

Serve and eat immediately.

What’s your favorite way to eat these great veggies?