(adapted from The HartfordCourant)

4 cups (2 pounds) brussel sprouts
2 teaspoons salt, plus ½  teaspoon additional salt
2 tablespoons champagne vinegar
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons Dijon-style mustard
1 tablespoon coarse-grain mustard
½  teaspoon freshly ground pepper
1/8 tsp. freshly grated nutmeg
½  cupextra-virgin olive oil 

Trim the brussels sprouts by cutting an X in the stalk endand removing bitter outer leaves.

Drop the sprouts into a large pot containing 7 to 8 quartsof rapidly boiling water.  Add 2teaspoons of salt and bring the water back to a boil.  Reduce the heat and simmer slowly for 5 minutes. Remove from the heat and drain thoroughly, letting the sprouts stand fora few minutes.

While the sprouts are cooking, mix the vinegars, syrup,mustards, ½  teaspoon salt, pepperand nutmeg.  Whisk thoroughly. Slowly add oil, a drop or two at a time, then, in a thin, steady stream. The mixture will get thicker and lighter in color.

Add the brussels sprouts to the bowl containing the sauce. Toss well to coat each sprout. 

Serve at room temperature.

(To see related recipes for maple-glazed vegetables, try Maple-glazedSweet Potatoes and Maple-Glazed Carrots.)

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