Brussels Sprouts With Dijon Sauce Food

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Steps:

• Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
• Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
• Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts into a saucepan filled with lightly salted water.
• Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
• Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
• Toss Brussels sprouts in mustard mixture to coat.

BRUSSELS SPROUTS IN MUSTARD SAUCE

Steps:

• Dissolve cornstarch in 1/4 cup water, and set aside.
• In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
• Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE

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.

DIJON-DILL BRUSSELS SPROUTS

Steps:

• Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.

SLOW COOKER BRUSSEL SPROUTS WITH SWEET HONEY DIJON

Steps:

• To prep, cut brussels sprouts in half and place in slow cooker.
• Take out a mixing bowl and combine Honey Dijon Mustard, Minced Garlic, Salt and Pepper, and honey. Whisk together until combined.
• Pour honey mixture in the slow cooker right over Brussels sprouts, add 1/2 cup of dried cranberries, and use a spatula to make sure vegetables are stirred and covered.
• Season entire dish generously with salt and black pepper.
• Slice 6 tablespoons of butter into pats and place around the Brussels Sprouts.
• Add lid onto crock pot.
• Cook High 1-2 hours or Low 3-4 hours until desired texture (from super soft to slightly firm).

UPGRADED TDAY SIDE: BRUSSELS SPROUTS WITH MUSTARD VINAIGRETTE

Steps:

• For the Mustard Vinaigrette, in a medium bowl, combine the honey and mustard powder
• Blend with a fork until well mixed, then let stand for 10 minutes to bloom the mustard
• Whisk in the lemon juice, whole-grain mustard, Dijon mustard, and salt
• Slowly whisk in the olive oil until emulsified
• The dressing can be made up to 2 days ahead and refrigerated until ready to use
• For the Pickled Red Finger Chiles, thinly slice the chiles crosswise and discard the stems
• Place in a small sterilized jar or storage container and cover with red wine vinegar
• Cover and refrigerate for at least 12 hours before using
• The pickled chiles will keep for about 2 weeks
• Bring a large saucepan of salted water to a boil and prepare an ice bath
• Working in batches, add the Brussels sprouts and blanch until slightly tender, 2 to 3 minutes
• Transfer to the ice bath to cool, then transfer to paper towels to drain
• Once all of the sprouts have been blanched, cut them in half lengthwise and pat dry with towels
• In a large skillet, heat the oil over medium-high heat
• Working in batches if necessary (don't crowd the pan), add the sprouts, cut-side down, and cook until well browned on the bottom, 5 to 7 minutes
• Stir and continue cooking until tender and caramelized all over, about 5 minutes longer
• Return all of the sprouts to the pan and add the butter and rosemary, tossing until the butter has melted and coated the sprouts
• Add enough mustard vinaigrette to cover the bottom of a serving bowl (about ⅓ cup)
• Top with the sprouts and sprinkle with the pickled onions and 1 tablespoon finely chopped pickled finger chiles
• Season with flaky salt and serve

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees.
• Remove the outer yellow leaves from the Brussels sprouts and cut them in half.
• Place sprouts on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes until browned and roasted, flipping halfway through the cooking time.
• In a bowl, stir together mustard, honey, and onion powder.
• Remove sprouts from baking sheet and toss with mustard mixture. Serve warm.

BRUSSELS SPROUTS WITH DIJON SAUCE

Steps:

• Combine mayonnaise, sour cream, mustard, garlic salt, Worcestershire sauce, and hot sauce in a small pan.
• Cook on low heat, stirring often.
• Cook the brussels sprouts according to package directions and be sure to drain.
• Combine brussels sprouts, melted butter, and pecans, tossing to coat.
• Serve with the warmed sauce.

DIJON ROASTED BRUSSELS SPROUTS

Steps:

• Heat oven to 400 degrees F. Place halved Brussels sprouts on rimmed baking sheet.
• In small bowl, whisk olive oil, Dijon mustard, smoked paprika, garlic powder and onion powder until combined. Pour mixture over Brussels sprouts. Using hands or tongs, toss Brussels sprouts to coat. Spread Brussels sprouts in single layer, cut side-down, on baking sheet. Sprinkle with salt.
• Roast 20 to 30 minutes until fork tender. Sprinkle with pepper.

BRUSSELS SPROUTS IN HONEY DIJON ONION SAUCE

Steps:

• Cook/steam brussels sprouts until tender (time will vary depending if you use frozen or fresh); drain.
• Meanwhile, in a large skillet over medium heat, melt butter; add white wine, onion, mushrooms, parsley and pepper and saute until mushrooms and onions are soft- about 5-7 minutes.
• In a seperate small bowl, mix together water, dijon mustard and honey until smooth; pour into skillet. Stir well.
• Add cooked, drained brussels sprouts to skillet. Reduce heat to low and gently toss to coat evenly. Remove from heat.
• Serve.

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.