Dijon-Braised Brussels Sprouts
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Ingredients
4 servings
- 1 pound Brussels sprouts
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup broth (chicken or vegetable)
- 2 to 3 shallots, peeled and thinly sliced
- 2 tablespoons heavy cream
- 1 tablespoon smooth Dijon mustard (or more to taste)
- 2 tablespoons chopped flat-leaf parsley (optional)
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Preparation
Step 1
Trim sprouts and halve lengthwise.
Step 2
In a large, heavy 12-inch skillet, heat butter and oil over moderate heat.
Step 3
Arrange halved sprouts in skillet, cut sides down, in one layer.
Step 4
Sprinkle with salt and pepper, to taste.
Step 5
Cook sprouts, without turning, until undersides are golden brown, about 5 minutes.
Step 6
If your sprouts don’t fit in one layer, brown them in batches, then add them all back to the pan before continuing with the shallots, wine, etc.
Step 7
Add the shallots, wine, and stock and bring to a simmer.
Step 8
Once simmering, reduce the heat to medium-low for a gentle simmer, cover the pot with a lid and cook the sprouts until they are tender, about 15 to 20 minutes.
Step 9
Remove the lid, and scoop out Brussels (leaving the sauce behind).
Step 10
Add cream and simmer for two to three minutes, until slightly thickened.
Step 11
Whisk in mustard.
Step 12
Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon.
Step 13
Pour sauce over Brussels, sprinkle with parsley, if using, and serve immediately.
Step 14
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Chef's notes
The hardest thing will be not drinking the sauce directly from the pan with a straw.
These are Brussels sprouts, exactly as I always want them to be.
They’re halved and browned, then braised in wine and broth, topped with rings of shallots, and then, when they’re tender (but not mush), you transfer them to a platter and make a Dijon pan sauce.
