BRUSSELS SPROUTS with MAPLE-MUSTARD SAUCE

(adapted from The Hartford Courant)

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  cup extra-virgin olive oil 

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

Drop the sprouts into a large pot containing 7 to 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 the heat and drain thoroughly, letting the sprouts stand for a few minutes.

While the sprouts are cooking, mix the vinegars, syrup, mustards, ½  teaspoon salt, pepper and 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-glazed Sweet Potatoes and Maple-Glazed Carrots.)