I decided to try turning one of my favorite brussels sprout salad recipes (Brussels Sprout Slaw with Mustard Dressing and Maple Glazed Pecans from the November 2009 issue of Bon Appétit) into a warm side dish. The mustard, maple, and cream combination does wonders to both temper and enhance the natural sweet and bitter flavors of cooked brussels sprouts. If you want to keep the recipe vegetarian, substitute mushroom or a non-sweet vegetable broth for the chicken broth. I recently tried Melissa Clark's method for making bread crumbs using the grating disc of a food processor, and think it works beautifully. Use any method you'd like for making the bread crumbs -- but do make your own if possible.

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