Sunday, September 13, 2015

Very Best Brussels Sprouts Ever (they really aren't) *

We were NOT impressed with this.  That says a lot, considering that we are bonkers for brussels sprouts.  I think it's the dijon that messes the whole thing up.  I don't mind the bitterness of dijon or sprouts, but when you put them together, they just do NOT mesh well.

(luckymommyto2boys ~ Amy ~ AYearofSlowCooking)

1 pound brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard (ooh la la, fancy)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water

Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half.
Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3.
Stir well to distribute the sauce before serving.
The sprouts on the edge get brown and bit crispy on the outer edge. This is a good thing, and not something to worry about!

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