Did I say I would do the drawing at 8 pm Eastern Standard Time? Totally meant Central Time, I swear. But seriously, sorry for the lateness – I ended up having to work an extra two hours which put me way behind! So without further ado, let’s draw the winner!
The giveaway winner is…Jessica F!!!
Jessica, please email me at email@example.com with your full name and address and I’ll put your scale in the mail.[hr]
I never understood the hatred of brussel sprouts. Even as a kid I loved them, when the cool thing was to be like, “Ewww…brussel sprouts”.
I mean, they’re like perfect mini cabbages, excellent for popping in your mouth. Even now I still buy the frozen 10 oz packages for when I need a quick side dish or even a snack.
And maybe I’m just immune to the smell but I never understood why people said that they and cabbage smell bad when cooking? To me it smells like super delicious dinner time.
So basically, any chance I have to use them in a recipe I’m all for it, and can’t wait until they come back in season. This recipe was adapted from a Cooking Light recipe that instantly drew me because of its use of one of my favorite vegetables.
Side note – Am I the only one who thinks brussel sprouts on a stalk look crazy? I mean, look at this thing:
I feel like I could take someone out with it. If anybody ever tries to mug me after grocery shopping I could always just whip out my vegetable club and defend myself with it… “Fear the power of the sprouts!!!”
But let’s get back to it. I am so behind on my posts I know this is actually a bit out of season. But oh well – it’s delicious anyway and worthy of the share.
Even though the recipe lists whole grain dijon (which is easy to find) I actually used Zydeco mustard (a Findlay market specialty) instead of whole grain dijon because it’s my favorite type. If you’d like to check it out, visit the store at the Mustard Museum.
How do you feel about brussel sprouts – love em/hate em, why?
- 1/2 tablespoon olive oil
- 4 (4 oz) skinless, boneless chicken breast halves
- 1 1/2 tsp Italian seasoning
- Salt and Pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 1 1/2 tablespoons unsalted butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
- 8 ounces quartered red potatoes
- 4 oz baby carrots, sliced in half length ways
- 1 tablespoon olive oil
- 1 teaspoon chopped dried thyme
- 1/2 teaspoon dried rosemary
- Salt and Pepper, to taste
- Preheat oven to 450.
- Toss the brussel sprouts, potatoes and carrots with olive oil, thyme, rosemary and salt and pepper. Place brussel sprouts cut side down on large baking sheet. On the same baking sheet spread out the potatoes and carrots (if you want to keep them totally separate, feel free to use a separate baking pan for the brussel sprouts but since I try to keep dishes to a minimum I just picked them out for the photo). Roast for 25 minutes or until well browned and tender, stirring half-way through.
- While vegetables are roasting, season chicken on both sides with Italian seasoning, salt and pepper.
- In a large, oven-proof skillet, heat the olive oil over medium-high heat. Brown chicken on one side for 3 minutes. Flip and place skillet in oven and roast for 9 minutes or until chicken is done (you can do this at the same time that the vegetables are in the oven). Remove chicken from skillet and keep warm.
- Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 1/2 tablespoon butter and parsley. Add in brussel sprouts and remaining 2 Tbsp broth to pan. Cover and cook 1 minute, then scoop sauce and brussel sprouts out over chicken