There are some foods that only get made once a year or worse yet, only once. Not the bad foods that no one wanted to eat in the first place but the good things that were made for a special occasion and then never thought of again. These mustard-dressed Brussels sprouts* were almost one of them. I made them for Thanksgiving two years ago. They were delicious, everyone enjoyed them, I mourned a little when they were finished, but then that was it. I didn’t make them again all year.
But the next Thanksgiving someone asked for them. Then someone else did. I make a lot of things and people often enjoy the food in the moment but rarely does someone love it enough to ask for it. When it’s two someones you know you have to find a way to make that dish again.
Given my weird love of vegetables as a child, I came to Brussels sprouts very late in life. They never crossed my plate growing up but as an adult, I love seeing the Jack-and-the-beanstalk way they grow when you can get them still on the stalk. Golden brown on one side from a quick roast in the oven is still the easiest way to enjoy them but for Thanksgiving I pulled out all the stops put in slightly more effort.