We have a new Brussels Sprouts recipe and here’s how it went down. First, we love these: Smitten Kitchen’s Dijon Braised Brussels Sprouts and these: Orangette’s Cream Braised Brussels Sprouts…
…and since discovering those, we have been Brussels Sprout Mad Scientists. The best part about brussels sprouts is that they make it hard to fail.
After much experimenting, we stumbled upon this, our latest recipe. It was originally born out of a random act of laziness (and trying to use some things we had leftover-ed), but boy is it good.
Creamy Dijon Brussels Sprouts
2 tbsp butter
2 tbsp olive oil
1 lb brussels sprouts
1 cup veggie broth
1/4 cup white wine
5 cloves garlic sliced thin
1/2 tsp sea salt
2 tbsp sour cream
2 tbsp dijon mustard
Slice the garlic thinly. Mix the sour cream with the mustard and set aside.
We need to take a moment to acknowledge our 20-40 friends. They bring us back this delicious mustard from their trips to France and we’re not sure how much of the deliciousness of this recipe relies on this mustard because this is now the only Dijon we keep in the house.
Melt 2 tbsp of butter with 2 tbsp of olive oil in a heavy bottomed pan. Halve the brussels sprouts, length wise and place in the pan flat side down. Toss the garlic and the sea salt in too. After they have gotten a little brown pour in the veggie broth, the wine, and then simmer.
Once the liquid is almost entirely cooked off (though there should still be a thin layer) incorporate the mustard/sour cream mixture and serve!
We ate these as a first run hot, and we at the leftovers cold. Both times they were delicious.
When we came up with this recipe, one of us had it in her head that this would be more healthy than the heavy cream version and one of us had it in his head that this was super unhealthy, but probably delicious.
Well, it turns out that one of us was wrong, but we promise, you will love it anyway.
Yay!! Amora! Those brussels sprouts look yummy–are they in season? :)
Amora is the best! You guys are so good to us! And you are too funny!
I just had to wipe off a little drool. These look amazing. I love how tender brussel sprouts can get, and anything mustard is delicious. MUST TRY!
Haha — that’s amazing. Just let that drool hang down! No one’s looking ;).
I’m always amazed that Zach eats so much brussel sprouts. :D
I know — they are one of my favorite things now! We just got more to have later this week!!
Another idea for BS that I absolutely love is to cut off the core, remove the leaves, and cut the inner part in half; then wash/spin to keep some moisture before drizzling with olive oil, salt, and Parmesan cheese; mix all together with hands…spread on a baking sheet and roast for about 25-35 minutes on 350 degr. You will not be able to keep from eating them all at once I tell you…it’s now my favorite. Even the burnt leaves will taste like a savory, nutty delight!
That sounds delicious! We were going to make more of the Dijon brussels sprouts with our dinner tomorrow, but we’re going to try your way instead! Yum!
a few more comments…make sure you scatter them thinly on the cookie sheet, and that a few of them get brown/crispy. I tend to fuss with them while they’re roasting by flipping them a few times. The roasted version is also enhanced by tossing with either pre-cooked bits of bacon or pancetta before eating. I’ll try your dijon recipe too, minus the wine.
it was delicious!
Wow, this looks delicious. Looks like a great way to get the kids (and me) to eat veggies!
Hey Byron! Thanks for the comment and for stopping by the blog! It would be great for your kids — and mom tells me you’re a great cook!
Zach,
We finally made it tonight!
Verdict? Jennifer and I LOVED it! It was fantastic! I don’t know if it’s good for you or not, but it tastes great! The kids weren’t too crazy about it, BUT they ate it at my prodding. So that’s a win. Eventually they will like it.
What an excellent recipe! I love how the mustard and sour cream flavor the brussels sprouts without overpowering them.
Thanks, Byron! We’re glad you liked it and really flattered that you even made it in the first place. What a fun comment to see up here this morning!
[...] so good! And someone just gave us a new idea to try! A’s Aunt Rebecca commented on our last Dijon Brussels Sprouts post and left a favorite recipe of hers. It is now a favorite recipe of ours. We have written it out [...]