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Dijon-Horseradish Incrusted Brussels Sprouts

I was going to name this post "Welcome back brussels sprouts! Now jump in my mouth," but I didn't think anybody would read it. Whether anyone would, or not, doesn't matter; brussels sprouts are my most favorite delectable of all time.

LISTEN HARD, VEGHEADS: what I am about to say may shock you. Many of you will choose not to believe me, but if given a choice between chocolate or bsprouts, I would take the brussels sprouts all day, everyday.

Matter of fact, I would choose brussels sprouts over any other product that I might consume. That's how much I love them (I do believe in past bsprouts posts I may have made reference to legally marrying the things).

I am starting to believe that my favorite holiday, Thanksgiving, is only my favorite holiday because that's around the time that brussels sprouts come back into my life. There may be a connection here.

Speaking of Thanksgiving: I usually spend the month of November doing trial runs for Thanksgiving. I conceptualize new dishes, re-work old ones, and try to nail down exactly what I'm going to make for the event. Since I'm the only "true" vegan in my family, it's important that everyone that tastes my dishes think they're amazing. This helps break down the mental barriers that most tend to put up that keep them from enjoying a plant based lifestyle.

So yeah -- this is a trial run for Thanksgiving (tangy + spicy ) and now you know about my undying affection for these babies.

1 lb brussels sprouts, roasted
1 tbsp dijon mustard
1 tbsp water
1 tbsp horseradish
1/2 tsp maple syrup
1/4 tsp liquid smoke
1/4 tsp tamari (soy sauce)
  1. Combine all ingredients and toss your hot cooked brussels sprouts in your super sexy dijon-horseradish sauce.


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