Brussels Sprouts Saute

Submitted by Chef PotPie

"This is quick and easy to make, and we think the Dijon mustard goes really well with the brussels sprouts."

 

• Ready In: 15mins
• Ingredients: 4
• Serves: 6

ingredients

• 2 (10 ounce) boxes Brussels sprouts, thawed
• 3 tablespoons cooking oil
• 2 tablespoons Dijon mustard
• 1⁄4 teaspoon salt

directions

1. Cut each brussels sprout lengthwise in half.
2. In 5 quart dutch oven over high heat in hot oil, cook sprouts, stirring often, 5 minutes.
3. Add mustard, salt and 1/4 cup water.
4. Reduce heat to medium; cover and cook until tender, about 5 minutes, stirring occasionally.

Reviews

[Jostlori]

We loved these! I had fresh sprouts, so used those instead of frozen. and adjusted cooking time accordingly. The mustard was perfect! Not underwhelming nor overpowering. We have sprouts often, and I can see these in our future again real soon!

 

[MarraMamba]

The Dijon mustard is just right with these simple sprouts! Will make it again at thanksgiving

 

[Debbwl]

A nice way to enjoy frozen Brussels sprouts. I did make this as written but think next time I will decrease the oil by half for health reason and increase the Dijaon mustard by 1-2 teaspoons. So yes we will be making again. Thanks for the post.

 

[Queen Dana]

Good recipe. The dijon flavor was light and didn't cover the taste of the brussel sprouts. I add a bit more salt.

 

[*Parsley*]

I love Dijon mustard and I love brussels sprouts, and the two together are fabulous!!! My brussels sprouts were tiny, so I didn't cut them in half. This was simple and delicious. Thanx for posting!