Maple-Dijon Brussels Sprouts with Linguine
Monday, February 15th, 2010
This dish is unbelievable. It is so simple and easy to prepare that it seems like it can’t possibly be as delicious as it is, but if you aren’t craving seconds when your first bowl is empty, well, I guess we have very different tastes. I can’t get enough of this dish - it’s light, but filling, sweet and savory, and meat-free since we’re trying to eat a little less meat in this house.
The second time I made it, I did it a bit differently than what is shown in the photos. I used whole wheat linguine and walnuts instead of almonds, and I cut the brussels sprouts into quarters instead of halves. All worthwhile changes, for sure, although the first version was delicious as well. You can decide for yourself - just MAKE this. Try it, even if you wince at the thought of brussels sprouts. Believe me, if you put a maple vinaigrette on something, it immediately tastes a million times better than you think it might.