I made these Brussels sprouts twice this week. Yes, this recipe’s a definite keeper, but also I had to make them a second time because the first time I was too distracted by what our new edition, Joey, was getting into to take pictures. And the distraction was totally justified; I took my eyes off him for two minutes and heard a loud bang/yelp. He’d fallen down the stairs. Needless to say, this was not a proud moment. Come to think of it, I probably shouldn’t be admitting it.
Only after I was sufficiently convinced that no bones were broken and no blatantly obvious brain damage was done could I sit down and enjoy these Brussels sprouts. Thoroughly. We finished them all in one sitting, and so I vowed to make them again and share them with you.
Joey didn’t even approach the stairs this time. (The day he can actually get down them without falling will be a milestone.) Instead, he chilled/napped on the couch he’s claimed, occasionally entertaining himself with his myriad toys and coming over to the kitchen once in a while to check on my progress. Which was going quite smoothly, something I’ll attribute to both of us becoming more acclimated to our altered living situation.
While I adore that hash, this might be my new preferred method of cooking Brussels sprouts. No food processor required, here the sprouts are halved, browned in butter and olive oil, braised in white wine and chicken stock, then given a silky smooth finish with a little cream and Dijon mustard. Now what about that doesn’t scream delicious? And if you’ll excuse me, I need to go distract Joey from chewing on iPhone chargers/briefcases/pillows/slippers.
Dijon-Braised Brussels Sprouts, adapted from Smitten Kitchen
- 16 to 18 oz Brussels sprouts, trimmed and halved (include the outer leaves that fall off)
- 2 to 3 shallots, sliced thinly
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/2 cup white wine
- 1 cup chicken stock
- 1 Tbsp smooth Dijon mustard
- 2 Tbsp cream
- kosher salt
- freshly ground black pepper
- 1/4 to 1/2 tsp dried red pepper flakes
- Heat butter and olive oil in a large skillet over medium-high heat. Add Brussels sprouts, cut-side down, along with all the outer leaves that may have fallen off. Let cook, undisturbed, for 3 to 5 minutes, until browned. Stir with a spatula and season with kosher salt, pepper, and red pepper flakes. Add the shallots, wine, and chicken broth and bring to a simmer, scraping all of the browned bits from the bottom of the pan. Reduce the heat to medium-low, cover, and braise for 15 to 20 minutes, until the sprouts are easily pierced with a sharp knife.
- Uncover, stir in the mustard and cream, and turn the heat up to medium high, allowing the sauce to thicken a little. Taste, and season with more salt and pepper if necessary.
Print This Recipe