Braised Brussels Sprouts in Mustard Sauce

Boomette's Note:

A recipe I tried from the blog (http://carrotsncake.com/).

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 lb Brussels sprout
• 1 tablespoon olive oil
• 1/3 cup minced shallot
• 1/2 teaspoon salt (optional)
• 1/3 cup water
• 1/4 cup mustard
• 2 tablespoons brown sugar
• fresh ground black pepper

Directions:

1. 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).
2. Heat a large heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
3. 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.
4. 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.

Reviews

[JustJanS]

I didn't realise it was the end of the Brussell's sprout season when I tagged this recipe, so I had to hunt for some and pay quite a lot for them when I found them but do you know what? It was worth it because they were so good in this recipe. I made no changes and can't think of any I'd suggest after eating them. Thanks for posting Boomette.

[breezermom]

Fabulous! Loved how crispy they still were! Looked great and had a wonderful texture and taste. I'll make these often! Thanks for sharing. Made for Zaar 123 Hits tag!

[Debbwl]

What a great way to dress up Brussels sprouts. An even great bonus is how tasty they are with out a lot of added fat. Really like the additional depths the shallots and black pepper gave the mustard sauce. You have a winner. Thanks for the post.