Brussels sprouts were not a dish that was regularly served at our Thanksgiving table growing up, so it was not until I was an adult that I really came to appreciate this versatile vegetable. Maybe this is why I don’t feel any of the typical disgust that some people have for brussels sprouts. I have heard that they taste bitter or have a chewy texture, but I promise that this recipe yields sprouts that are tender, flavorful and have an almost buttery texture. The key to perfect brussels sprouts, I believe, is to first blanche them in salted water for a few minutes, before sauteeing them over high heat. This process creates sprouts that are tender instead of chewy but have a nice, brown, caramely coating on the outside. In this recipe, a simple honey mustard sauce is poured over the sprouts during the last minute or two of cooking and creates a beautiful, flavorful glaze. I know everyone is deluged with tasty side dish recipes at this time of year, but I loved this recipe so much that I just had to share. So, here’s yet another dish to consider as you prepare for your Thanksgiving gathering this year!
- 2 pounds Brussels sprouts, tough end removed and cut in half lenghtwise
- 2 Tablespoons butter
- 4 Tablespoons olive oil, divided
- 2 Tablespoons whole grain mustard
- 2 Tablespoons honey
- 1 Tablespoon apple cider vinegar
- salt and freshly ground black pepper
- Bring a large pot of water to a boil and add a couple teaspoons of salt to the water. Once the water is at a full boil, tip in the brussels sprouts and cook for about 4 minutes or until they turn bright green. Drain the sprouts in a colander.
- Heat 2 Tablespoons of butter and 2 Tablespoons of olive oil in a large skillet over medium heat until butter is melted. Add the sprouts and let them cook, without stirring, for about 5 minutes, or until they are golden brown on the bottom. Flip the sprouts over and cook another 3 to 4 minutes or until they are browned and crispy on the other side.
- While the sprouts are cooking, in a small bowl, whisk together the remaining 2 Tablespoons olive oil, mustard, honey, vinegar, 1/4 teaspoon salt and a few grinds of pepper. Once the sprouts are browned on both sides, pour the honey mustard mixture over them and continue to cook, stirring constantly, for another minute or until sauce is thickened slightly and coats the sprouts evenly. Remove from heat and serve the sprouts immediately, while still warm.
Although I use butter for sauteeing the sprouts, you could easily substitute more olive oil for the butter to make a vegan, dairy-free version.