I’ve had this recipe bookmarked from Smitten Kitchen for many months now and finally made it tonight. I actually really like brussels sprouts, and I certainly love anything cooked with white wine, chicken broth, onions & dijon.
First, the brussels are seared in equal parts butter and olive oil, until browned on one side.
Then they get combined with the broth, wine, and shallots (I used onions) to simmer for 20 minutes and get nice and soft.
The wine/broth is then mixed with a bit of cream and dijon to make a sauce, and the result is absolutely delicious. The mustard is not overly strong and it mixes perfectly with the dish. Make this now!!
Dijon Braised Brussels Sprouts
from Smitten Kitchen
Serves 4 as a side dish
1 pound brussels sprouts
1 tablespoon unsalted butter (I use salted all the time and its fine)
1 tablespoon olive oil
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots or onions, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)
Cut all of the brussels sprouts in half and peel away any limp or browning outer leaves. In a large (12-inch) skillet, heat butter and oil over medium heat. Arrange sprouts in skillet, cut sides down, in one layer. Season with salt and pepper to taste. Cook sprouts without turning until the cut side becomes golden brown, about 5 minutes. Sprouts can be browned in batches if they don’t all fit in the skillet at once.
Add shallots, wine and stock to the skillet and allow to come to a simmer. Then reduce the heat to medium low and allow it to just gently simmer. Cover with a lid (or foil if you don’t have a lid!) and cook about 15-20 minutes or until they are very tender.
Remove the brussels sprouts from the pan and leave the sauce in the pan. Add the cream and simmer until it begins to thicken, about 2-3 minutes. Then whisk in the mustard, taste, and add more salt, pepper or dijon if you would like. Pour the finished sauce over the sprouts and then sprinkle with parsley if desired, and serve.