Many years ago, my husband and I lived in Miami. We chose to move there from the Northeast to be near family and of course, bask in the warm weather. For most people, I think this would have been an easy transition. However, that was not the case for me. There is something wonderful about growing up here. You can take a girl out of the Northeast, but you can’t take the Northeast out of a girl.
I returned to my native region in the spring for a friend’s baby shower. During my visit, I noticed a very distinct smell. It was the grass growing, and the beautiful, aromatic smell of spring. Oh, how I missed the spectacular feeling that comes with the change of seasons! For me, it just didn’t feel like the holidays were the same down in Florida. At that moment, I wished we could move back.
My wish came true when my husband got a job offer that was too good to turn down back up north. I was ecstatic! I was finally moving “home”, where I belonged. The Northeast poses its own challenges with long, gloomy winter days, occasional snow storms and nor’easters. For me, I wouldn’t have it any other way. Even though it can be tough at times, I love being able to experience all four seasons. The northeast is definitely where I belong.
Although I prefer to live up north, I love to visit my family in Florida, they are very dear to me. It’s nice to go there for the holidays and get a dose of warm weather and sun. As I write this, I am in Florida and happy to be visiting for Passover. That being said, I will be just as happy to go home.
This recipe is certainly worthy of any holiday. The Brussels sprouts are roasted to perfection and the delicious glaze adds another layer of goodness. The lemon and vinegar pack on that tang, the whole-grain mustard gives it a lovely texture, and the honey adds that sweet goodness to every bite. Making these Brussels sprouts is easy, but they are so delectable and elaborate, your guests will be thinking you worked all day.
This recipe will serve 6-8 people, who will luxuriate in the deliciousness of this special holiday, or any-day recipe.
Ingredients for Brussels Sprouts with Whole-Grain Mustard, Honey and Lemons
3 pounds Brussels sprouts, trimmed and halved near the stem, outer leaves removed
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Zest of one half of lemon
Juice of one half lemon
1/4 cup of olive oil
3 tbsp. apple cider vinegar
3 tbsp. honey
2 tbsp. whole-grain mustard
For the Brussels sprouts:
Preheat oven to 450°F.
Place the Brussels sprouts in a large bowl.
Drizzle with olive oil, kosher salt and pepper.
Toss to combine.
Transfer Brussels sprouts to a baking sheet, halved side facing up in a single layer.
Place in oven and roast for 15 minutes.
For the glaze:
In a medium sized bowl, whisk the lemon zest, lemon juice, honey, vinegar, and mustard together.
Take the Brussels sprouts out of the oven and drizzle one-half of glaze over them and toss to combine.
Turn Brussels sprouts halved side facing up and return them to the oven to roast for about 15 to 20 minutes, or until the top of the Brussels sprouts have browned.
Sprinkle the rest of the glaze over the Brussels sprouts.
Serve warm.
It’s that simple!
