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Lilly’s Table

 
 
Mushroom Barley Risotto
© Lillys-Table.com Photo of Mustard Cream Brussels Sprouts
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Mustard Cream Brussels Sprouts

from Mustard Cream Brussels Sprouts + Mushroom Risotto, the Week of November 1, 2015.
View the next recipe for this meal.

The controversially loved & hated ever-so-bitter Brussels Sprouts are getting some serious gluttonous love with a simple cream & mustard sauce. Yes it is rich, but worth every bite. Go ahead, indulge.

Ingredients

  • 2 lbs brussels sprouts, trimmed and halved
  • 1 teaspoon olive oil
  • 1 teaspoon butter, unsalted
  • ½ teaspoon salt, more to taste
  • 1 cup heavy cream
  • 1½ tablespoon whole-grain mustard

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 350.

Trim + cut the brussels sprouts in half. Slice any extra large brussels sprouts into quarters. Place an oven safe skillet over medium heat (cast-iron is perfect for the job). Then drizzle in the olive oil and butter. As soon as the butter sizzles, toss in the brussels sprouts and sear for just a few minutes to give them a kiss of color. Toss. Season with a pinch of salt and pepper. Sear again for a few minutes.

Pour the cream in a small saucepan over medium heat. Bring up to a bubble, reduce the heat to low and simmer for a few minutes. Whisk in the mustard. Continue to simmer until the cream is reduced in half. Season with a pinch of salt and pepper.

Meanwhile, place the skillet of brussels sprouts in the oven and cook for 10-15 more minutes until tender.

Remove from the oven and drizzle on the mustard cream and serve.