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 tablespoons 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 tablespoon smooth mustard (Dijon, or other favorite mustard)
- 2 tablespoons 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