Today’s blog is short and sweet. We have so much going on with the end of school next week, it’s kind of insane. I am planing the end of school party for my daughters class, making a movie (iMovie) from their awesome “Age of Sail” overnight historical field trip we went on earlier this year, and trying to prepare for summer break by planning activities, our first ever Mother-Daughter Road Trip, went out of town for 2 Dance Competitions in a month, and keeping up with housework, cooking, major cleaning projects and normal life. I am not sure how I would have done all this when I worked a full time (commuting) job. Perhaps I just missed out on all this stuff when I was stuck in traffic or at work late to close the month or meet a deadline. Somedays I think I work harder now than when I was in the office 45-55 hours a week.
So with all of this hectic energy swirling about me like a mini tornado, I wanted to share something so easy, that is so simple, yet mind blowing amazing and all you have to do is throw all the ingredients into a slow cooker, give it a good stir, then and press “on” and spend the next three hours doing whatever it is you are behind schedule for. (Or take a break and watch that TV episode you have been wanting to catch up on, or give yourself a manicure, or take a relaxing bubble bath!)
These are such a nice change from the butter, bacon and deep fried brussles that have been all the rage over the last few years. Slightly sweet and savory, I guarantee that even non brussels sprout loving kids, will at least entertain the idea of eating one or two of these.
::: Mustardy Maple Pecan Brussels Sprouts :::
- 1 stalk fresh Brussels sprouts (about 2-3 cups) or one bag of pre-washed whole
- 2 Tbls Dijon or yellow mustard
- 2 Tbls butter (vegans can use olive oil)
- 2 tsp brown sugar
- 2 Tbls pure maple syrup
- 2 Tbls lemon juice
- 1/4 cup pecans, chopped
- Salt & pepper to taste
- If you are using fresh brussels sprouts, trim from stalk and remove any outer layers that don’t look good.
- I prefer to cut my brussels sprouts in half or quarters depending on how large they are. If you have walnut sized ones, halved is perfect. If you have larger ones, then quarter them. This helps all that yummy sauce get deep into the leaves.
- Add all ingredients except the nutmeg to your crock.
- Stir well and make sure the sprouts are covered.
- Cook on high for 2 1/2 to 3 hours until al dente.
- Adjust salt and pepper and add nutmeg.