Brussels sprouts with mustard glaze

Makes 4 servings

Brussels sprouts, a member of the cabbage family, are usually available fresh from late summer to late winter. Select small, bright-green sprouts with closed leaves. The smaller Brussels sprouts are more tender than the larger ones. If the Brussels sprouts are to be served with a meat dish, like turkey or pork roast, replace the vegetable broth with a jus or defatted pan juices from the meat.

Ingredients

  • 3 cups Brussels sprouts
  • 3/4 cup Vegetable Stock
  • 1 tablespoon whole-grain mustard
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Directions

  1. Rinse the Brussels sprouts, drain, and trim the stem ends by cutting away a thin slice with a paring knife. Cut a shallow X into each stem. Pull away any loose or yellowed leaves.
  2. Bring a large pot of salted water to a rolling boil over high heat. Add the Brussels sprouts and cook until the tip of a paring knife goes into the stem end of the largest Brussels sprout easily, 10 to 12 minutes. Drain in a colander and reserve.
  3. Return the pot to high heat. Add the vegetable broth and the mustard, whisking until the mustard is evenly blended into the broth. Simmer until the mixture is lightly thickened, about 2 minutes. Return the Brussels sprouts to the pot; stir or toss until evenly coated. Season to taste with salt and pepper. Serve at once in a heated bowl or on heated plates.

CIA FOODIES

Brussels Sprouts with Mustard Glaze

Brussels sprouts with mustard glaze
Makes 4 servings Brussels sprouts, a member of the cabbage family, are usually available fresh from late summer to late winter. Select small, bright-green sprouts with closed leaves. The smaller Brussels sprouts are more tender than the larger ones. If the Brussels sprouts are to be served with a meat dish, like turkey or pork roast, replace the vegetable broth with a jus or defatted pan juices from the meat.

Ingredients

  • 3 cups Brussels sprouts
  • 3/4 cup Vegetable Stock
  • 1 tablespoon whole-grain mustard
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Directions

  1. Rinse the Brussels sprouts, drain, and trim the stem ends by cutting away a thin slice with a paring knife. Cut a shallow X into each stem. Pull away any loose or yellowed leaves.
  2. Bring a large pot of salted water to a rolling boil over high heat. Add the Brussels sprouts and cook until the tip of a paring knife goes into the stem end of the largest Brussels sprout easily, 10 to 12 minutes. Drain in a colander and reserve.
  3. Return the pot to high heat. Add the vegetable broth and the mustard, whisking until the mustard is evenly blended into the broth. Simmer until the mixture is lightly thickened, about 2 minutes. Return the Brussels sprouts to the pot; stir or toss until evenly coated. Season to taste with salt and pepper. Serve at once in a heated bowl or on heated plates.

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