Everyone’s family seems to have special dishes that are required to be served on Thanksgiving. When I was little, my grandma always had to have an ambrosia salad. (You know, canned fruit and Cool Whip or cream cheese, maybe some coconut. I’m pretty sure hers involved Jello too. It was an ambrosia/Jello mold hybrid.) That particular item has been discontinued.
But Brussels sprouts are another item that always has to be served. For many years this was just frozen steamed Brussels sprouts. Not the most exciting of dishes. And certainly not the best if you’re trying to convert someone to the cult of Brussels sprouts devotees. (I’ve actually been a member since I was a child). My mom got this recipe from a lady at her her work, and I’m very thankful to this person. Everyone kind of went crazy for it. It might be the best Brussels sprouts recipe I’ve ever tried.
No more boring, slightly funky frozen Brussels sprouts!
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- 1/3 cup minced shallot (1 medium-large shallot)
- 1/2 teaspoon salt
- 5 tablespoons water, divided
- 1/4 cup dijon mustard
- 2 tablespoons brown sugar
- freshly cracked pepper
- Cut the base off of each sprout, then cut lengthwise into 4-5 slices.
- Heat a large skillet, with a lid, over medium heat. Add the olive oil. Once hot, add the shallots and cook until soft, 2-3 minutes. Add in the Brussels sprouts, salt, and 3 tablespoons of water. Stir well, then spread the sprouts out in a even layer. Reduce heat to medium-low. Cover and cook for 5 minutes.
- Meanwhile, combine the mustard, brown sugar, and remaining 2 tablespoons of water in a bowl. Stir well.
- Check the sprouts after 5 minutes; they should be bright green. Add in the mustard sauce and a few cranks of black pepper. Stir well. Cover, reduce heat to low, and cook another 2-3 minutes.
The mustard sauce has a very honey mustard type flavor. I think the sweetness is one of the reasons so many people like it. However, Mike and I felt it could maybe be toned down a bit. So depending on whether you have plans to convert Brussels sprouts haters or not, you could halve the amount of sugar in the recipe.