Well, I was a Brussels Sprout hater too, until I found this recipe...
MUSTARD AND HONEY-BRAISED BRUSSELS SPROUTS
1/3 cup Dijon mustard
1-1/2 TBSP honey
3 shallots, halved and thinly sliced
2 cloves garlic, finely chopped
2 TBSP unsalted butter
1 TBSP olive oil
1/2 cup dry sherry
1-1/2 lbs brussels sprouts, trimmed and halved
1 cup chicken stock, preferably home-made
S & P to taste
Combine the mustard and honey and set aside.
In a large saute pan (actually, we usually use a wok), cook shallots and garlic in the butter and oil over moderate heat for 3 minutes, stirring frequently. Add sherry and cook 5 minutes, or until it has almost evaporated.
Add sprouts and chicken broth and bring to boil over high heat.Reduce heat to moderate, cover with tight-fitting lid, and cook 13 to 15 minutes, until sprouts are tender.
Remove lid, add honey-mustard mixture and cook 1 to 2 minutes over high heat, stirring frequently until the sauce coats the sprouts and is heated through.
Season with S & P and serve immediately.
It made a sprouts lover out of me.
Mike
