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). Enter this recipe. My family made it this year, and 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!
- olive oil for the pan
- 1 large shallot, minced
- 1 pound Brussels sprouts, ends trimmed, sliced lengthwise into 4-5 slices
- 5 tablespoons water, divided
- 1/4 cup Dijon mustard
- 1 tablespoon brown sugar
- freshly ground black pepper
- Heat a large pan with a lid over medium heat. Lightly coat the pan with oil. Add the shallot and cook until softened, 2-3 minutes. Stir in the Brussels sprouts, 3 tablespoons of water, and a pinch of salt. Arrange the sprouts in an even layer. Reduce the heat to medium-low, cover, and cook for 5 minutes.
- Meanwhile, whisk the mustard, sugar, and remaining 2 tablespoons of water together in a small bowl.
- When ready, the sprouts should be bright green. Stir in the mustard sauce and a few cranks of black pepper. Cover, reduce the heat to low, and cook for 2-3 minutes.
The version my family makes has double the amount of sugar. I think the sweetness is why so many people like it. Mike and I thought it was almost too sweet though, which is why I’ve reduced the amount in the recipe above.
These Brussels sprouts will still have a bit of a bite to them. Cook them a few minutes longer to make them completely tender.