Brussels Sprouts with Dijon Sauce

I had never tasted a Brussels sprout until a few years ago, and now I'm a huge fan. This is a variation on one of the recipes that helped me get here. Join me!

First, trim and halve your sprouts. For me, this involves cutting a little bit off the stem and removing a few of the outer, crappy-looking leaves. Then, slice them lengthwise down the middle.


Also cut some red onion into thin rings or slices.


In a frying pan with some olive oil, place your sprouts cut side down in a single layer. My 9 inch pan can just barely hold 12 oz of sprouts. Add a pinch of salt.


After a few minutes, your sprouts should be nicely browned on the cut side. Add the broth, wine, and onion to the pan, and put a cover on it once the liquid starts simmering slightly.


After about 10-15 minutes, check the tenderness of your sprouts! They should look something like this:


Use a slotted spoon to remove the sprouts and onions, then make the sauce. It doesn't look very appetizing, but believe me, it's great! Pour the finished sauce over the sprouts, and top with parsley, if using.




Recipe adapted from Smitten Kitchen.

12 oz brussels sprouts
1 Tbsp olive oil
Salt
1/2 medium red onion, thinly sliced
1/3 cup red wine
2/3 cup chicken or vegetable broth
2 Tbsp milk or cream
1 Tbsp dijon mustard
1 Tbsp parsley, chopped

First, trim your sprouts and halve lengthwise. Get rid of any weird-looking leaves. In a 9 inch or larger frying pan over medium heat, add the olive oil. Once hot, place your sprouts cut side down in a single layer. After 5 minutes, the cut sides should be nicely browned.

Add the broth, wine, and red onion to the pan. If the liquid boils immediately, turn down the heat to a gentle simmer. Otherwise, bring the liquid to a gentle simmer and then turn down the heat. Cover the pan and cook for 10-15 minutes. The sprouts should be easily pierced with a fork when done cooking. 

Turn off the heat and remove the sprouts and onions from the pan, leaving behind any extra liquid. Add the milk or cream, and bring everything back to a gentle simmer for a few minutes, until the mixture is slightly thickened. Turn off the heat and stir in the mustard. Pour over the sprouts, sprinkle with parsley, and serve.


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