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    Thanksgiving recipes 2017

    Recipe: Six ingredients, including salt and pepper, make these Brussels sprouts soar

    Glazed Brussels sprouts
    Sheryl Julian for The Boston globe
    Glazed Brussels sprouts

    Serves 6

    Steam Brussels sprouts until they’re tender, saute to brown them in spots, then glaze with honey-mustard. You won’t be able to stop eating them.

    2pounds Brussels sprouts
    2tablespoons Dijon mustard
    2tablespoons honey
    2tablespoons olive oil
    Salt and pepper, to taste

    1. Trim the Brussels sprouts so the stems are even with the rounds. Pull off any leaves that are not bright green. Halve large sprouts (walnut-size); leave small ones whole.

    2. Have on hand a large bowl of cold water. Line a rimmed baking sheet with paper towels.

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    3. In a large saucepan fitted with a steamer insert, bring several inches of water to a boil. Add the sprouts and cover the pan. Steam over high heat for 3 minutes, or until the sprouts are tender when pierced with a skewer. They should be bright green. With a slotted spoon, transfer the sprouts to the cold water. Rinse with more cold water until all the rounds are cool. Lift out and transfer to the baking sheet. (They can be covered and refrigerated overnight at this stage.)

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    4. In a bowl, mix the mustard and honey.

    5. In a large skillet, heat the olive oil. When it is hot, add the sprouts — they will sizzle when they hit the oil so stand back. Cook, stirring often, for 3 minutes, or until they are browned in spots. Add the mustard mixture, salt, and pepper. Continue cooking, stirring often, for 2 minutes more, or until the Brussels sprouts are glazed all over. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian

    Sheryl Julian can be reached at sheryljulian@globe.com. Follow her on Twitter @sheryljulian.