Okay, there's a story behind the name of this recipe. Let me start with this: R loves Brussels sprouts. He dances around at the market when he sees them. But he doesn't like mustard. In fact, if I even say the word mustard in relation to a dish, he decides before he even tries it that he doesn't like it. It's a little ridiculous, especially for a kid who eats everything.
So, I wanted to try a mustard-glazed Brussels Sprout. I had mentioned it and he asked if I could do some mustard and some not. Well, I didn't agree to that, so I skipped the non-mustardized version. They all were the same.
When I served them, he asked if they had mustard. I - here's the lie - "they have olive oil and soy sauce." Yes, I do believe that omission is still a lie, but I ran with it. He ate his serving and helped himself to some more.
"So?" I queried, "Did you like the Brussels sprouts?"
Yes, he nodded enthusiastically.
"Okay," I paused, "so I can tell you - there was mustard on them."
"I, technically, did not lie, though I lied by omission," I admitted.
Mom, your pants are smoldering.
- 1 stalk of Brussels sprouts, trimmed
- 1 fennel bulb, trimmed and quartered
- 2 T soy sauce
- 2 T mustard (I used some El Diablo Hot & Spicy Mustard* and some yellow mustard, about 1 T each)
- 1 T olive oil
- freshly ground pepper
Heat your grill. Whisk all of the ingredients together - except for the Brussels sprouts and the fennel - in a large mixing bowl until they are evenly blended. Spoon in the Brussels sprouts and fennel pieces. Toss to coat. Spoon everything out onto a grill pan and cook till desired doneness.
That's it! So easy. So tasty.
*Full Disclosure: I received 6 complimentary bottles of El Diablo Hot Spicy Mustard for participating in an upcoming event, #10DaysofTailgate. Feel free to use whatever spicy mustard you have on hand.