Prep 5 mins
Cook 20 mins
An interesting blend of flavors for Brussels sprouts
- 2 tablespoons butter
- 1 lb frozen Brussels sprouts, thawed or 1 lb fresh Brussels sprout, washed and trimmed
- 1⁄4 cup white wine
- 1⁄8 cup Dijon mustard
- 1⁄8 cup maple syrup
- 1⁄4 teaspoon fresh ground black pepper
- salt, to taste
- In large skillet on medium-high heat, melt butter. Add sprouts; cook and stir 5 minutes or until lightly browned.
- Add all remaining ingredients; stir. Bring to boil. Reduce heat to medium; cover and cook about 3-4 minutes, then uncover and cook for about 5 more minutes or until sprouts are tender and sauce reduces to a thick glaze.
Good brussels sprouts. Definitely different. Not sure if I loved the mustard. . .just my taste buds! Next time I might try it with just wine, butter, and the syrup and then top off with fresh grated parmesean cheese. Made for ZWT4. Thanks!
This dish got many compliments at our thanksgiving dinner. I added pecans for a little crunch, and used trader Joe's garlic aioli mustard.
Wonderful! I've always hated brussels sprouts and this is the only way I've tried them that I actually like -- no, love -- them. I think somehow the thinly shaved preparation allows the sauce to coat the sprouts, taking away some of the bitter flavor. These sprouts make a good side to grilled salmon.