I love brussels sprouts. I love them. I really love them. I know they are a funny thing to love, but I am a funny girl.
My old go-to method for cooking brussels sprouts we to cut off the bottoms and slice them in half, then coat them in olive oil and whatever spice combination accented whatever else we were having. And then I found these.
Dijon braised brussels sprouts. Fast, easy, different, and delicious. Last night, we didn’t have very many brussels, but lots of zucchini, so we threw in some zukes as well. The flavor profile is so tasty, I imagine that it would be good with any similar vegetable.
Most people think, “Eeewwww, brussels sprouts! Blechhhh!” Trust me. You will change your mind. Your mission, if you choose to accept it, is to make the these and then spread the brussels sprouts love with everyone you know. You won’t regret it. The world needs some more love for the little mini-cabbage guys. They are like the Little Engine(s) That Could, Mighty Mice (small but mighty), The Green (small) Giants, Captain Vegetables (instead of Captain Planet)….ok, you get the picture. They are little ass kickers.
Spread the Love!
Dijon Braised Brussels Sprouts:
Inspired from my favorite blog
- 1 pound, brussels sprouts (or whatever combination of similar vegetables you choose)
- a little bit of olive oil to coat the pan
- salt and fresh ground pepper to taste
- a healthy glug of white white (probably a half cup for the veggies and a little bit for you)
- 1 cup of chicken broth
- 2 to 3 leeks, thinly sliced (or 2 to 3 shallots or 4 to 5 green onions)
- 2 to 3 tablespoons heavy cream (or skim milk….depends on your calorie allotment for the day)
- 1 to 2 tablespoons of dijon mustard (or more to taste)
- Trim the bottom of the sprouts and halve lengthwise.
- In a large skillet, heat the oil over medium heat.
- Arrange the sprouts (and other veggies if using). Cook for 5 minutes or so until they are golden brown on the bottom.
- Add the leeks, wine, and stock and bring to a rolling simmer.
- Reduce the heat to medium-low and cover.
- Cook sprouts until they are tender and can be easily pierced.
- Remove lid and scoop out brussels, leaving the liquid behind.
- Add milk or cream and cook for 2 to 3 minutes until it begins to thicken. (Careful not to scorch!)
- Stir in the mustard. Stir the sprouts back in.
- Adjust for taste.
- Spread the Brussels Sprouts Love!