BRAISED BRUSSELS SPROUTS IN MUSTARD SAUCE
Through this dish, I've discovered that many people who think they don't like Brussels sprouts turn out to be wrong. The trick is to slice the sprouts thin and cook them until they're very tender. This makes for a bit more work, but it elevates the sprouts to melt-in-your-mouth status. It's worthy of becoming your Thanksgiving signature. For a change of pace-and a lovely sweet flavor that goes with the sauce-this recipe uses shallots instead of onions and garlic. They're easy to find and easy to cut if you use a very sharp paring knife. You can use any kind of prepared mustard in this recipe. I have made it with everything from Dijon to good old French's yellow.
Provided by Mollie Katzen
Categories Cookstr Recipes
Number Of Ingredients 8
Steps:
- Use a very sharp knife to cut off and discard the base of the Brussels sprouts. (As you do so, the out leaves will fall off. Keep and use any that are not bruised!) Then slice a piece from one side, place the sprout cut side down (for slicing stability), and cut the sprout crosswise into about 5 slices (more or less, depending on its size). Repeat until you have cut up all the sprouts in this way.
- Place a large (10- to 12- inch) heavy skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the shallots, and sauté for 2 minutes. Stir in the Brussels sprouts and salt, pour in 3 tablespoons of the water, and spread everything evenly across the bottom of the pan. Reduce the heat to medium-low, cover, and let cook, undisturbed, for 5 minutes.
- Meanwhile, combine the mustard, brown sugar and remaining 2 tablespoons water in a small bowl, and stir until blended.
- Once the Brussels sprouts have cooked for 5 minutes, pour in the mustard mixture, stirring to distribute it well. Turn the heat to low, cover the pan, and cook, undisturbed, for 3 minutes.
- Stir again, and decide if you like the sprouts cooked to this degree or if you want to cook them a bit more. You can leave the skillet on the stove over low heat for up to 5 minutes longer, in which case the sprouts will brown and become more intensely flavored-it's your call. Serve hot or warm, topped with a generous amount of black pepper.
BRAISED BRUSSELS SPROUTS IN MUSTARD SAUCE
Make and share this Braised Brussels Sprouts in Mustard Sauce recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts. (I sliced them all).
- Heat a large heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
- Add shallots; sauté for 2 mintues. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
- Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more - the sprouts will get browner and more intensely flavored. Serve hot or warm with black pepper.
BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD
This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.
Provided by Food Network
Categories side-dish
Yield Serves 8
Number Of Ingredients 5
Steps:
- Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
- To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.
BRUSSELS SPROUTS WITH DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
BRUSSELS SPROUTS WITH MUSTARD SAUCE
Make and share this Brussels Sprouts With Mustard Sauce recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook Brussels sprouts in boiling salted water according to package directions; drain.
- Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
- Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
- Serve.
CREAMY BRAISED BRUSSELS SPROUTS
From 'Recipes from the Root Cellar'. "This is a luxurious way of cooking Brussels sprouts, perhaps not for every day (or even every week), but the cream does have a wonderful way of taming the often unruly (read: sulfurous) flavor of Brussels sprouts. Don't underestimate the power of the salt and balsamic vinegar for bringing the flavors together; taste and adjust as needed." I think this side dish would be an appropriate addition to your Thanksgiving/Holiday menu!
Provided by COOKGIRl
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
- Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
- Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
- Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
- Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
- Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
- Serve immediately.
SKILLET-BRAISED BRUSSELS SPROUTS
Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.
Provided by kyle
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
- Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
- Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
- Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g
BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY
Provided by Kim Severson
Categories dinner, side dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
- Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
- Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
- Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
- Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
- Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 13 grams, TransFat 0 grams
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE
Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
BRUSSELS SPROUTS IN CREAMY MUSTARD SAUCE
This is from Molly Katzens vegetable heaven cookbook. You can make this low fat by steaming the sprouts instead of cooking them in the butter.
Provided by ashlynn08
Categories Vegetable
Time 25m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the first 6 ingredients in a medium sized bowl.
- Cover and let the mixture come to room temperature. Set aside.
- Quarter the sprouts, unless they are very small, in which case leave them whole.
- Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
- Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
- When they are done, transfer them to a bowl and pour sauce over the top.
- Serve right away.
MUSTARD BRUSSELS SPROUTS
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. -Leah-Anne Schnapp, Grove City, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
BRAISED BRUSSELS SPROUTS WITH VINEGAR AND DILL
Make and share this Braised Brussels Sprouts With Vinegar and Dill recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Time 48m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Trim sprouts; halved if desired.
- In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
- Drain, refresh under cold running water and drain again.
- In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
- Bake, covered, in 350°F oven for 10 minutes.
- Uncover and bake for 5 minutes longer.
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BRAISED BRUSSELS SPROUTS WITH MUSTARD AND THYME RECIPE
From myrecipes.com
5/5 (1)Calories 93 per servingServings 4
- Melt butter in a nonstick skillet over medium heat. Add Brussels sprouts to pan, cut side down; cook 2 minutes, without stirring. Add shallots to pan; toss to combine. Cook 2 minutes. Sprinkle with salt and pepper. Add 1/4 cup stock to pan; cover partially, and cook 3 minutes or until Brussels sprouts are crisp-tender. Combine remaining 2 tablespoons stock, mustard, and honey in a bowl; stir into sprout mixture. Sprinkle with thyme. Cook 1 minute, stirring well.
- Braised Brussels Sprouts with Balsamic and Grapes: Melt 1 tablespoon unsalted butter in a nonstick skillet over medium heat; add 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in 1 cup seedless red grapes and 1 tablespoon minced garlic; cook 1 minute. Sprinkle with 3/8 teaspoon kosher salt and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; cover partially, and cook 3 minutes. Stir in 1 tablespoon balsamic vinegar and 1 tablespoon unsalted chicken stock; simmer 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 3g (sat 9g, mono 8g, poly 3g); SODIUM 221mg
- Braised Brussels Sprouts with Cider and Bacon: Cook 2 slices center-cut bacon in a nonstick skillet over medium heat 5 minutes. Transfer to a plate; discard drippings. Add 4 teaspoons canola oil and 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 2 minutes, without stirring. Stir in 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 2 minutes. Add 2 tablespoons unsalted chicken stock and 2 tablespoons apple cider; cover partially, and cook 3 minutes. Crumble bacon over top. Stir in 2 tablespoons apple cider and 1 tablespoon light cream; simmer 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 123; FAT 7g (sat 6g, mono 3g, poly 5g); SODIUM 221mg
- Braised Brussels Sprouts with Chorizo and Garlic: Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add 1 ounce diced Spanish chorizo; cook 3 minutes, stirring occasionally. Transfer to a plate. Add 1 tablespoon olive oil and 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in 1 tablespoon minced garlic; cook 1 minute. Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; cover partially, and cook 3 minutes. Stir in chorizo. Serves 4 (serving size: 1/2 cup) CALORIES 127; FAT 6g (sat 7g, mono 6g, poly 9g); SODIUM 245mg
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