…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.