One of the best ways to get some roughage on your plate is to go with Brussels sprouts with a maple-mustard sauce. Brussels sprouts are veggies that everyone loves to hate. But these mini-cabbages are quite delicious, as long as they’re cooked properly.
Take 4 cups of brussels and cut an "X" in the stalk end, to remove the bitter outer leaves. Drop them in a large pot containing 8 quarts of rapidly boiling water. Add 2 teaspoons of salt and bring the water back to a boil. Reduce the heat and simmer slowly for 5 minutes. Remove from heat and drain thoroughly, letting the sprouts stand for a few minutes.
While the sprouts are cooking, mix 2 tablespoons each balsamic vinegar, champagne vinegar, maple syrup, Dijon mustard and 1 tablespoon coarse grain mustard, ½ teaspooon salt, ½ teaspoon ground pepper, and ⅛ teasoon grated nutmeg. Whisk to blend. Slowly add ½ cup extra virgin olive oil in a steady stream to the mixture while whisking. The mixture will get thicker and lighter in color as you whisk.
Add the Brussels sprouts to the bowl containing the sauce. Toss well, and serve at room temperature.