To Sir With Love: Mustard Braised Brussels Sprouts.
A friend recently wrote…”Shelly, I just made this recipe and (if you like Brussels Sprouts) it’s SO DELICIOUS! Just wanted to share it with you.” Thanks D, I do and you made me make them.
Mustard Braised Brussels Sprouts with Dijon and Shallots sounded good to me too.
I thought the cooking process was interesting, especially the beginning. I like how the Brussels Sprouts are placed cut side down in Olive Oil undisturbed for 5 minutes — Most were golden brown. Shallots and Broth are then added and all is cooked covered for 20 minutes.
The exact RECIPE is here.
Remove Brussels Sprouts, stir in Dijon Mustard until well blended, and cook 2 minutes more.
Pour the Mustard Sauce over the reserved Brussels Sprouts (add optional Parsley) and serve.
Okay, it was good, but surprisingly rich — I didn’t love ’em like these, but all is well amiga.
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