BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD
This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.
Provided by Food Network
Categories side-dish
Yield Serves 8
Number Of Ingredients 5
Steps:
- Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
- To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.
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Adria Adams
[email protected]Overall, a fantastic recipe that I highly recommend.
Malidu Thiwansha
[email protected]This is a great vegetarian dish that's also packed with flavor.
Ekeh Chigozie
[email protected]Will be trying this recipe with other vegetables like broccoli or cauliflower.
Charles Shillington
[email protected]Used a Dijon mustard instead of grain mustard and it was still delicious.
Raouf Mathlouthi
[email protected]Roasted the sprouts for a little longer than the recipe recommended and they were perfectly crispy.
MH Shuvo
[email protected]Loved the combination of textures and flavors in this dish.
Madylenn Rome
[email protected]Easy and quick to make, plus it's healthy too.
Dilip Kumar
[email protected]Will definitely be making this again and again.
Touhidul Islam
[email protected]The brown butter adds a richness and depth of flavor that takes this dish to the next level.
Spitfire Chaos
[email protected]Perfect side dish for a holiday meal.
Habibah Kyomukama
[email protected]I don't usually like brussels sprouts, but these were really good.
Adnan Saeed
[email protected]Recipe was easy to follow and the results were amazing. Will definitely make again.
Rizwan Arain
[email protected]Used a mix of brussels sprouts and baby bok choy - worked great!
Itxsam Gondal
[email protected]Roasted the sprouts for a few extra minutes to get them nice and caramelized.
Shanto Khan Official
[email protected]Added some chopped walnuts for extra crunch.
Steve Mukomba
[email protected]The grain mustard adds a nice little kick.
Cynthia Afriyie
[email protected]I've made this recipe several times and it's become a staple dish for dinner parties.
Neelam Neelo
[email protected]Followed the recipe exactly and they turned out perfectly crispy and delicious.
Abdalhak Maida
[email protected]This recipe produces the best brussels sprouts I've ever tasted!
Isaac Benge
[email protected]My husband loved this dish - he usually only grudgingly eats brussels sprouts!