We’re celebrating Imbolc today and tomorrow! I’ll blog about this later in the week! Happy longer days everyone!

Things got crazy at the beginning of the year and I almost forgot to share these recipes! I’d made these roasted brussels sprouts and stuffing for a turkey supper potluck with friends. We also brought along a batch of warm apple cider to share with our friends.

I didn’t grow up with the best opinion of brussels sprouts. I, like a lot of other people, believed them to be simply “gross”. I learned differently as an adult eating them for the first time with my father, who also learned later in life, that brussels sprouts are delicious. This is true as long as the brussels sprouts aren’t boiled or steamed to mush. Brussels sprouts don’t taste a lot different than broccoli to me and when roasted they are utterly divine! It’s a joy to see my kids enjoy these brussels sprout without unfair bias.

My usual stuffing has a traditional taste. At least it reminds me of the stuffing I ate growing up at Grandma’s. This skillet stuffing felt like a more modern option and was truly delicious! A favourite for all. I doubled this recipe, making two skillets worth and it was more than enough for our group of four adults and four kids, although we were fighting over the leftovers at the end of the night.

Roasted Brussels Sprouts with Maple-Mustard Glaze

Roasted Brussels Sprouts with Maple-Mustard Glaze

  • 2 pounds Brussels Sprouts
  • 1 1/2 tbsp Lemon Juice
  • 1 1/2 tbsp Dijon Mustard
  • 1 1/2 tbsp Coarse Ground Mustard
  • 1 1/2 tbsp Maple Syrup
  • 3 tbsp Olive Oil
  • Salt and Pepper to taste.
  1. Heat the oven to 400’F.
  2. Trim and half the brussels sprouts and set aside.
  3. In a large bowl, whisk the lemon juice, mustards and maple syrup, and add salt and pepper to taste. Gradually whisk in the olive oil. Add the brussels sprouts and stir to coat.
  4. Remove with a spoon and place on a large baking sheet, reserving extra sauce from the bottom of the bowl. Roast until very dark and just tender, about 20-30 minutes.
  5. Toss with remaining sauce and serve hot or at room temperature.


Roasted Brussels Sprouts with Maple-Mustard GlazeRoasted Brussels Sprouts with Maple-Mustard Glaze and Skillet Stuffing

Skillet Stuffing

Skillet Stuffing

  • 8 tbsp Butter
  • 8 tbsp Shallots, finely diced
  • 4 stalks Celery, finely diced
  • 10 cloves Garlic, roughly chopped
  • 2 cups Veg Broth (or White Wine)
  • 8 tbsp Walnuts, finely chopped
  • 4 tbsp dried Cranberries (or Cherries)
  • 6 cups stale Bread, 1/2-inch cubed (I used sourdough)
  • 8 tbsp fresh flat Parsley leaves, roughly chopped
  • 2 tbsp fresh Thyme, picked
  • Salt and Pepper, to taste
  1. Preheat the oven to 350’F.
  2. Melt the butter in an 8 inch cast iron skillet and sweat the shallots and celery on low heat, until translucent. Sweating is like sautéing only using a lower heat and not allowing the item you are cooking to brown.
  3. Add the garlic and continue to sweat.
  4. Add the broth or wine and reduce by half.
  5. Meanwhile, in a bowl, combine the walnuts, currants, bread, parsley, and thyme.
  6. Once the broth is reduced by half, add the bread mixture into the pan and toss with a spoon so that it becomes uniformly moist. Distribute it evenly in the pan and season the top with salt and pepper.
  7. Bake for 30 minutes, until the top is golden brown and has formed a crust.
  8. Remove from the oven and serve.

Roasted Brussels Sprouts with Maple-Mustard Glaze, Skillet Stuffing and Apple Cider

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7 Responses to Roasted Brussels Sprouts with Maple Mustard Glaze and Skillet Stuffing

  1. Bridie says:

    Yum! I have always LOVED brussels sprouts and family dinners growing up I had no one to fight over them with (unlike Chelsea and Shane over the potatoes.)

    As an adult, I’ve been pretty committed to my usual way of preparing them (roasted with garlic, salt and obscene amounts of olive oil and rosemary) and I’ve been more than reluctant (unwilling, is more like it…) to try them another way. This recipe though? Is begging to be tried.

    I eat brussels sprouts at least once a week and I think the next time I do (tomorrow, perhaps?) I’ll try it this way.

  2. Mmm these look so yummy!!!!! I LOVE Brussels sprouts!!!

  3. erin says:

    i missed this earlier….do you “stale” your bread the usual way, like ignore it for several days?;-)

    we seldom can keep hungry mouths away from the bread….we’ve tried baking it at a low temp to speed up the process….how do you do it?

    i really really like the idea of this, and it could be so easy to do. now i need a larger cast iron skillet. dang. :)

  4. Annie says:

    I do stale it by ignoring it. If I don’t have as much time, I cube it the day or night before I need it and leave it uncovered in a bowl on the counter or on top of the fridge. That helps stale it up quick! I’m always sure to have the bread I intend to use set aside and off limits! But then we usually have an eating loaf available so it’s never been a problem.

  5. Rosina says:

    Yummy, I saw the photos for your brussel sprouts the first time you shared about them and I now finally have some fresh ones of my own to try it with. Dinner here we come!

  6. Kirsten says:

    You may have just inspired me to finally get off my butt and cook (hubby is at camp, and cooking for one is just sooo boring).

  7. Annie says:

    I hate cooking for one as well! These brussels sprouts and stuffing is so worth it though… My favourite part of the meal!

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