Number Of Ingredients 8 Steps:
Use a very sharp knife to cut off and discard the base of the Brussels sprouts. (As you do so, the out leaves will fall off. Keep and use any that are not bruised!) Then slice a piece from one side, place the sprout cut side down (for slicing stability), and cut the sprout crosswise into about 5 slices (more or less, depending on its size). Repeat until you have cut up all the sprouts in this way. Place a large (10- to 12- inch) heavy skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the shallots, and sauté for 2 minutes. Stir in the Brussels sprouts and salt, pour in 3 tablespoons of the water, and spread everything evenly across the bottom of the pan. Reduce the heat to medium-low, cover, and let cook, undisturbed, for 5 minutes. Meanwhile, combine the mustard, brown sugar and remaining 2 tablespoons water in a small bowl, and stir until blended. Once the Brussels sprouts have cooked for 5 minutes, pour in the mustard mixture, stirring to distribute it well. Turn the heat to low, cover the pan, and cook, undisturbed, for 3 minutes. Stir again, and decide if you like the sprouts cooked to this degree or if you want to cook them a bit more. You can leave the skillet on the stove over low heat for up to 5 minutes longer, in which case the sprouts will brown and become more intensely flavored-it’s your call. Serve hot or warm, topped with a generous amount of black pepper.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Heat stockpot with heavy bottom over medium heat about 5 minutes or until very hot. Spray stockpot with cooking spray. Add Brussels sprouts; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in wine. Add broth, salt and pepper. Cover; cook 5 minutes. Uncover; stir. Cook uncovered until all liquid has evaporated. Stir in butter, cranberries and walnuts. Once butter melts, cook 2 to 3 minutes longer. Remove from heat; pour into serving dish. Serve immediately.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet. Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes. Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes. Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.
Time 25m Yield 6 Number Of Ingredients 8 Steps:
Heat oven to 425°F. Line cookie sheet with foil. Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly. Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts. (I sliced them all). Heat a large heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet. Add shallots; sauté for 2 mintues. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes. Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more - the sprouts will get browner and more intensely flavored. Serve hot or warm with black pepper.
Time 30m Yield 4 servings Number Of Ingredients 5 Steps:
Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes. Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve. Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce. Pour over Brussels sprouts.
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cook Brussels sprouts in boiling salted water according to package directions; drain. Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly. Pour sauce mixture over cooked Brussels sprouts and toss gently to coat. Serve.
More about “braised brussels sprouts in mustard sauce recipes”
Time 25m Yield 5 servings. Number Of Ingredients 9 Steps:
Cut an “X” in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
