Monday, November 5, 2012


Thanks to a blog I love (Smitten Kitchen), I found some great inspiration for dijon braised brussels sprouts.

On Friday night I was out for dinner, and had the must luscious and buttery braised brussels sprouts I have ever tasted. This obviously re ignited my love for the sprouts, and last night I decided to make my own version of braised brussels sprouts.

Brussels sprouts are a great winter side dish, they are often underused but a really great veg! They go as well as a side to many proteins and can be cooked in a variety of ways (blanched, fried, braised, roasted).

Smitten Kitchen Brussels Sprouts

Dijon Braised Brussels Sprouts (adapted from Smitten Kitchen)

3 handfuls (or about 1 lb) brussels sprouts
1 tbsp butter
1 tbsp olive oil
salt and freshly ground black pepper
1/2 cup dry white wine
1 cup of chicken or veg broth
1 shallot, finely chopped
A splash of heavy cream
1 heaping tbsp dijon mustard
chopped parsley for garnish (optional)

1. Cut the end off the brussels sprouts and halve lengthwise.
2. In a large skillet or pan, heat the butter and oil over med high heat. Arrange the sprouts in the pan, with the cut side down in one layer. (If you have more sprouts than what will fit in your pan, do them in batches). Sear until golden brown, about 3-5 minutes
3. Add the shallots, salt and pepper.
4. Next add the wine and allow it to reduce off a bit. Then add in the stock.
5. Bring to a simmer, and reduce to medium-low heat. Cover the pan or pot with a lid (or tin foil) and allow them to braise for about 15-20 minutes or until they are fork tender.
6. Remove the sprouts from the pan, leaving the sauce behind.
7. Add the cream and simmer for a few minutes until the sauce has slightly thickened. Add in the mustard and adjust seasoning. Pour sauce over the sprouts and sprinkle with parsley if using.
8. Serve immediately and Enjoy!

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