This week’s recipe is a new spin on Brussels Sprouts. I usually roast or steam the sprouts, but when I discovered this mustard-braising method, I was in heaven!
A little mustard tang and a lot of tender goodness, make this super-healthy cruciferous veggie super-tasty too! Let us know how it turns out for you.
- 1 pound brussels sprouts
- 2 tbsp olive oil
- Sea salt
- Freshly ground black pepper
- 2 cups vegetable broth (you can use homemade juice-pulp broth)
- 2 to 3 scallions (Australian shallots), peeled and thinly sliced
- 2 tbsp smooth mustard (Dijon, or other favorite mustard)
- 2 tbsp chopped flat-leaf parsley (optional)
- Trim sprouts and cut in half. In a large pan, heat olive oil over medium heat.
- Arrange sprouts, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until the bottoms are golden brown, about 5 minutes.
- Add the shallots and vegetable stock (you can use your own homemade broth from juice-pulp!) and bring to a simmer.
- Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid or foil and cook the sprouts until they are tender, about 15 to 20 minutes.
- Remove the lid, and scoop out the sprouts. Stir in mustard and cook for an additional 1-2 minutes.
- Pour sauce over brussels sprouts, garnish with fresh parsley.
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.