It’s side dish Monday!! Ok, so that’s not a real thing (day), but it sounded good. When I’m working on my menu plans, I almost always get the main dish down and think, “Whew! I’m done!” and then realize that I haven’t picked out the side dishes, and I want to scream. I don’t know why it’s so hard to do…but it seems to continually be an issue for me. So, I head Pinterest to see what goodies I have there, to get a little variety from my usual steamed or roasted veggies.
And since I was able to convert J to a Brussels sprouts liker (uh, is that a word? I don’t think so…) I figured I could try this recipe out. Mustard, Brussels, and shallots…yep, it’s a winner y’all.
1 lb brussels sprouts
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup dry white wine
- 1 cup broth (chicken or vegetable)
- 2 to 3 shallots, peeled and thinly sliced
- 2 Tbsp heavy cream
- 1 Tbsp smooth dijon mustard (or more to taste)
- 2 Tbsp chopped flat-leaf parsley (optional)
- Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts (in batches, if necessary), without turning until undersides are golden brown, about 5 minutes.
- Add the shallots, wine, and stock and bring to a simmer. Once simmering, reduce the heat to medium-low, cover and simmer until they are tender, about 15 to 20 minutes.
- Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for2-3 minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.