Wednesday, January 18, 2012
You guys. These Dijon-braised Brussels Sprouts from SmittenKitchen are one of my new favorite dishes. It may even rival my love of Moroccan Spinach & Chickpeas. I could eat it all day, or for several days, as I did for the past two. This was even after serving it at this year's dinner party. It's good, it's green, and it's relatively painless to put together.
Granted, if it's green and a vegetable, I probably want to marry it. But trust me, this one's a keeper. You can substitute out the Brussels Sprouts for another vegetable, if you happen to have a penchant for Dijon mustard and a strong aversion to miniature cabbages.