B.O.B. Bob and I have been dining on leftovers again this week. So I was forced yet again to find ways to spice up my original Hungarian Red Potato Goulash with Smoked Kielbasa and Caramelized Onions. I also still have a lot of goat cheese hanging out in my fridge in need of being used; buying that huge log of it at Costco wasn’t one of my best ideas. I decided this dish could use a bit of sweetness to balance the tanginess of the goat cheese, so I reached for the maple syrup. All I needed was a vegetable to perhaps give this dish a little bit of healthiness…potatoes, kielbasa, goat cheese, and maple syrup pretty much have no nutritional value after all. After eating spinach every day of the week last week, thanks to B.O.B. Bob’s trip to the market, I decided to go with Brussels sprouts instead. (Be very specific when you send a man to the market; they tend to believe that bigger means better. How much spinach can two people actually eat?) I was in luck; Target actually sells bags of pre-shredded Brussels sprouts, meaning less work for me. And there you have it, the makings of a 5 to 10 minute vegetable that can help improve any leftovers.
- 1 Tablespoon Unsalted Butter
- 1 (9-oz.) Bag of Green Giant Fresh Shredded Brussels Sprouts
- 1/4 Cup of Pure Maple Syrup
- 1 Tablespoon Dijon Mustard
- Salt and Pepper
- Melt butter in a large skillet, over high heat.
- Add Brussels sprouts, stir till coated with melted butter.
- Add maple syrup, Dijon mustard, and salt and pepper to taste.
- Saute for 5 to 10 minutes, until liquid has cooked down, and the Brussels sprouts take on a light brown color.
- You’ll be surprised just how much one bag of Brussels sprouts will cook down. If you’re serving this as a side dish I would recommend doubling the recipe.
- This recipe can also be used with spinach or carrots. You may have to adjust the cooking time.
- Top with crumbled goat cheese, which will balance out the sweetness of the maple syrup.
- Add a pinch of cayenne pepper.
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