I was first introduced to brussel sprouts in my college cooking class. I had never tried them before. This was mainly because they were one of those veggies deemed “gross” by a lot of people. Kind of like spinach (which I think is great). Well this one day in college, I was required to try them, and you know what? I LOVED them! Ever since then I’ve been making them in different variations pretty regularly. This recipe, however, is inspired by the recipe that originally caused me to fall in love with them.
-1 Cup of Fresh (or frozen) Brussel Sprouts
-1 Clove of Garlic, minced
-1 1/2 Tablespoon of Brown Mustard
-1/2 Tablespoon of Sriracha Sauce
-1/4 Teaspoon of Onion Powder (or 1 T of minced onion)
-2 Tablespoons of Butter
Bring a pot of water (enough to cover all the sprouts) to a boil. Add the sprouts and cook until they are tender and bright green. Strain out the water.
While the sprouts are cooking, combine the butter, garlic, sriracha, mustard, and onion powder.
Add the (still hot) spouts to the seasoned butter mixture. Toss until all the butter is melted and the sprouts are covered. That’s it!
I seriously make these all the time! I love the combination of tangy and slightly spicy you get from the mustard and sriracha!