I’ve always wanted to like Brussels sprouts. I’ve tried them different ways over the years and never really liked them, which bugged me because it’s the only (well, aside from turnip, which I’ve never been a big fan of either) vegetable I don’t like. So just before the holidays I saw Smitten Kitchen‘s recipe for braised Brussels sprouts and thought, “This is it, this will be the one I like, finally!”
It wasn’t until I saw Brussels sprouts in a cute little mesh bag at the grocery store that I remembered I wanted to try this recipe out. I forgot to weigh the bag to let you know how many go into the recipe but I’m guessing it was about a pound. Enough to cover the bottom of a 12″ skillet.
If you were really Type A you could count the number of sprouts in the skillet photo….oh nevermind, I’ll do it for you: 46. 23 whole sprouts.
And OMG, I was right about this being “it”. They were delicious. I think the Dijon paired with the bitter sprout is absolutely the right combination and adding a small bit of cream mellows it all out. Bob’s never been a big fan of Brussels sprouts either and was quite impressed with them. I even had seconds, willingly! So this is my go-to method and opens another vegetable door. Yay! I think we’ll even grow them this year.
Braised Brussels Sprouts with Dijon Sauce
Adapted, barely, from Smitten Kitchen
1 lb Brussels sprouts, trimmed and sliced in half, lengthwise
1 tbsp butter
1 tbsp olive oil
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tbsp heavy cream (oh go for it! It’s only 2 tbsp in the whole dish)
1 tbsp smooth Dijon mustard
Trim the ends of the sprouts and cut them in half, lengthwise. On medium-high heat add the butter and oil (using both allows for higher cooking temperature without burning the butter) and place the sprouts cut side down. Add a good grind of salt and pepper. Cook until the bottoms are golden brown, about 5-6 minutes.
Add the shallots, wine and broth, reduce heat to simmer, cover and cook until sprouts are fork tender, but not mushy. About 15-20 min.
When cooked, lift the sprouts and shallots from the braising liquid and place in a serving dish. Add cream to the skillet and simmer for a few more minutes, then whisk in the Dijon. Pour over the sprouts and serve immediately.