I haven’t had a lot of time to cook because it’s the end of the semester and, well, I got a new job! So interviewing, and now finding my replacement along with school projects and studying for finals has me pretty busy.  But I did make this little side dish last weekend when I was cooking up a storm so I’m posting it now!  It’s a really good one.  If you have kids that don’t like Brussels sprouts, try this.  They’ll eat them right up!

1 pound Brussels sprouts, ends trimmed

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

1 teaspoon Dijon mustard

2 tablespoons olive oil

1/2 cup roasted peanuts

Sea salt to taste

Freshly ground black pepper to taste

Steam the Brussels sprouts in a medium sauce pot with an inch of salted water for 7 minutes, or until tender.  Drain and cut them into quarters.  In a bowl, whisk together the vinegar, maple syrup, and mustard, then slowly drizzle in the olive oil, whisking until emulsified. Combine the Brussels sprouts, peanuts, salt and pepper.  Pour the vinaigrette over the top and toss to coat.  Serve immediately.

There you have it!  I’ve already forgotten what I served this with but it would go well with anything. Another great one from the Hungry for Change cookbook.  It’s seriously my go to book!  Happy cooking!