| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 10g | 1g | 15g |
| sugars | fibre | protein | salt |
| 3g | 6g | 5g | 0.11g |
There’s a universal appeal that comes with the recipe we’re featuring today: Sautéed Brussels Sprouts with Mustard and Shallots. It’s a dish that has found a special place in my heart and on my dinner table, thanks to its perfect balance of taste, health reward, and delightful ease of preparation.
A Symphony of Flavors
Just as my love for baking melds the richness of Creole touches and understated French elegance, this dish fuses earthy Brussels sprouts with subtly sweet shallots and tangy Dijon mustard – it’s a symphony of flavors. Every ingredient is a prized soloist, especially when sautéed to perfection with the warmth of olive oil and the zesty freshness of lemon. It’s a delight that parallels the combined delicacy and opulence of an éclair or beignet, but in vegetable form.
Healthy, Elegant, and Versatile
Thing is, Sautéed Brussels Sprouts with Mustard and Shallots is not just a treat for your taste buds. According to BBC Good Food, Brussels sprouts are packed with fiber, vitamins, minerals and antioxidants, making this recipe an excellent choice for good health. And let’s not forget the many merits of olive oil and garlic, which contribute heart-healthy fats and immune boosting compounds, as noted by EatThis.com.
Then, there’s its versatility. Sautéed Brussels sprouts could perfectly accompany a savory roast is like the understudy to the main event – present and supportive, but gladly ceding the spotlight when the time comes. It’s perfect for a holiday feast or a weekday dinner, with a glistening glaze that adds a touch of elegance to any setting.
This dish is reminiscent of a couple others you’ll find in Creole cuisine, like the classic smothered greens or Brussel Sprout Gratin from Bon Appétit. Though the technique and flavors vary, one thing remains the same – the Brussels sprouts are the star of the show.
All considered, it’s hard not to admire and love this modest yet spectacular side dish. Here’s a toast then, to the vibrant dance of flavors and a triumph of simplicity – Sautéed Brussels Sprouts with Mustard and Shallots.
What You’ll Need
- 1.5 lbs of Brussels sprouts, trimmed and halved
- 3 tablespoons of olive oil
- 3 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons of Dijon mustard
- Salt to taste
- Pepper to taste
- 1/4 cup of water
- 1 tablespoon of freshly squeezed lemon juice
- Optional: 3 tablespoons of chopped fresh parsley for garnish
Method
Step One
Heat the olive oil over medium heat in a large skillet. Once the oil is hot, add the halved Brussels sprouts. Cook them for about 5 to 7 minutes, until they start to brown. Make sure to stir them occasionally to prevent them from burning.
Step Two
Next, add the thinly sliced shallots and minced garlic to the pan, stirring them into the Brussels sprouts. Continue to sauté everything together for another 2 to 3 minutes until the shallots become translucent and the garlic is fragrant.
Step Three
Stir in the Dijon mustard, making sure all the Brussels sprouts are evenly coated. Season everything with salt and pepper to taste. Mix well to ensure all the spices are distributed evenly.
Step Four
Add the water into the skillet and cover it, allowing the Brussels sprouts to steam for another 5 minutes. This will ensure that they become tender. Keep the heat on medium throughout this process.
Step Five
Remove the lid from the skillet and let any remaining water evaporate. Drizzle the freshly squeezed lemon juice over the sprouts, stirring everything well to distribute the flavors.
Step Six
If using, sprinkle the chopped fresh parsley over the Brussels sprouts as a final garnish. Serve the sautéed Brussels sprouts with mustard and shallots immediately while still hot for the best flavor and texture experience.
