Brussels Sprouts with Mustard Sauce

If you thought that Brussels sprouts couldnt be turned into an unforgettable dish, you were wrong!

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 900 g Okra, sprouts, fresh

  • 3 spoons Butter, unsalted

  • 3 spoons Oil, olive

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 2 piece Shallot

  • 2 spoons Vinegar, red wine

  • 2 spoons Mustard

  • 200 ml Sweet cream

Steps

  1. Preheat the oven to 210 degrees Celsius. Clean and wash the Brussels sprouts. Cut the larger heads in half lengthwise. Melt the butter in a small cup.

  2. Place the Brussels sprouts in a small baking dish. Drizzle with two tablespoons of melted butter, two tablespoons of olive oil, and season with pepper and salt to taste. Mix all the ingredients well with your hands (or a spoon). Shake the dish slightly to distribute the Brussels sprouts evenly. Bake the Brussels sprouts in the preheated oven for about 18 minutes.

  3. While the sprouts are baking, prepare the mustard sauce. Peel the shallots and cut them in half lengthwise. Slice all halves into thin strips. Heat the remaining butter and olive oil in a small cup. Sauté the shallots in the heated fat. Once the shallots become translucent, add the vinegar, reduce the temperature, and cook for 1 minute to let the vinegar simmer. Stir in the mustard and cream, then slightly increase the temperature so the sauce barely simmers. Let the sauce cook for about 5 minutes or until it thickens slightly. Stir the sauce several times while cooking. Taste the sauce and season with additional pepper and salt if desired.

  4. Transfer the baked Brussels sprouts to a shallow bowl, pour the prepared mustard sauce over them, and serve.

Nutrition Information (Per 100g)

  • Calories: 94.71 kcal
  • Fat: 6.03 g
    • Saturated Fat: 2.22 g
  • Carbohydrates: 7.63 g
    • Sugars: 1.6 g
  • Protein: 2.66 g
  • Fiber: 2.48 g

Advice

Instead of Dijon mustard, you can use regular mustard, and sherry vinegar can be replaced with a milder vinegar.