dijon-braised-brussels-sprouts Recipes

dijon-braised brussels sprouts

Is there anything so dull as a brussels sprouts recipe just days after the brussels sprout-ing-est holiday of the year? No? Phew. Because these sprouts, they’re a long time coming. It took me forever to get them right. I’d originally intended them for the cookbook. I made them six different ways in the fall of 2010, and I never found what I was looking for. It was a year before I could even look at brussels again, and by that time, the book had moved on without them. But I had not.

a sad bag of sprouts, much to peel
halved

I wanted a brussels sprout dish that was the opposite of what I’ve been seeing around in the last couple years — that would be free of nuggets of slab bacon, toasted nuts, buttery breadcrumbs, crumbled cheese or individual leaves, deep fried until crisp as potato chips. Do I dislike any of these things? Heavens, no. But they’re all so heavy. And rich. And brussels, with their cabbage origins, are hearty enough. I wanted to cook them in a simple braise, and then finish them with a piercing, heavenly sauce, something that cut right through the leafiness without adding mountains of pork fat. I wanted the cabbage equivalent of our favorite chicken dish.

pan-browned brussels

ready to simmer

Of course, it took but two weeks after the great Lowering Of the Stakes (I mean, manuscript delivery) for me to get it right. It turns out that a little free time and slight release of the pressure valve make me a better cook! Huh. Anyway, these are brussels sprouts, exactly as I always want them to be. They’re halved and browned, then braised in wine and broth, topped with rings of shallots, and then, when they’re tender (but not mush), you transfer them to a platter and make a Dijon pan sauce. And if you’re like me, the hardest thing will be not drinking it directly from the pan with a straw. I can tell by the look on your face right now that you’re probably not like me. This is for the best because did I tell you I lost a bag of shallots, prior to making this dish? Lost them. In our tiny apartment. Two weeks later, I still haven’t found them and I fear for when I do. These are the kinds of things that happen when you’re me. But I found my kicky brussels sprout at last, so there’s that, too.

braised sprouts
dijon braised brussels sprouts

One year ago: Roasted Chestnut Cookies
Two years ago: Balsamic Braised Brussels with Pancetta (these are the opposite of today’s sprouts, achingly delicious and so very rich)
Three years ago: Winter Fruit Salad, Mushroom and Barley Pie, Cranberry Pecan Frangipane Tart, Mustard Roasted Potatoes, Walnut Tartlets and Cauliflower Gratin
Four years ago: Tiramisu Cake, Curried Lentils and Sweet Potatoes, Rugelach Pinwheels
Five years ago: Honey Hoisin Pork Riblets, Chocolate Chip Sour Cream Coffee Cake, Wild Mushroom Pirogis and Bourbon Pumpkin Cheesecake

Dijon-Braised Brussels Sprouts

Serves 4 as a side dish

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

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388 comments on dijon-braised brussels sprouts

  1. I keep trying to like brussel sprouts, truly I have. Either I’m a lousy cook or no one I know knows to cook them, but I’ve yet to taste a brussel sprout recipe that I liked. Either could be true. Could this be the recipe that finally makes me like the stupid things?

  2. Very nice – dijon and brussels sprouts – that’s a winning pair. But I hope you’ll forgive me if I do add a little bacon to the mix … because sprouts and dijon and bacon just sound too wonderful to pass up.

  3. You had me at brussel sprouts then you knocked me over the edge with dijon. Love a new way to cook my sprouts. Thank you a gazillion times.

  4. It is nice to see a different take on brussel sprouts. Here in the UK, we’re gearing up for our big sprout day at Christmas and these might well make it on to our table!

  5. Mmmmm! I love Brussels sprouts. My favorite vegetable that I discovered as an adult. (My parents aren’t into them.) I’ve been into roasting Brussels sprouts with shallots and garlic, then drizzling them with balsamic vinegar. I’ll have to try out the dijon-braised version!

  6. Brussels sprouts were the ingredient of the week at la domestique recently, and I haven’t tired of them yet. Dijon pan sauce is one of my favorite things and I think pairing it with Brussels sprouts is a fantastic idea.

  7. My families favorite vegetable (6 and 9 year olds included) is roasted brussels sprouts. Last month I tried a brussels sprouts puree dish that was a waste of a favorite vegetable. I have faith that your dish will not disappoint.

    Robin

  8. Looks like I’ve found my Christmas sprout recipe! I was looking for something bacon-free since the turkey’s going to be wrapped in the stuff and I’ve been asked (ordered) to make devils on horseback for pre-dinner nibbles.

  9. You have a 2 year old? Your shallots are in the trash, my friend. Just be thankful he didn’t flush them down the toilet. Watch your dishes and utensils too. The sprouts look delicious, by the way!

    1. Robin — Touche. I have suspected the same. :)

      Sprouts — These are tender sprouts. Not mush (or, not if not overcooked) but definitely cooked. I like crunchy sprouts from time to time but here, I wanted something you could sink easily into.

  10. As someone who lives in Brussels, whenever I hear people affectionately use the name of my much maligned city (I should add, unfairly maligned!) my heart goes pitter patter. Especially when it’s also concerning the fair little sprout that could.

    I get what you’re saying about typical bxl sprout dish (guilty as charged, i just found my one true bxl sprout dish earlier this season: http://thepetitfour.com/?p=2122), but we received more bunches in our CSA panier earlier this week. I will definitely try these out to give mine a run for their money. However, you don’t find that braising them after roasting them makes them a little mushy? I’m always terrified of overcooking Brussels sprouts because I’m scared I’ll make them denture food. Or does the roasting make sure that the stay nice and snappy?

  11. Yum! Definitely adding this to the Brussels sprouts arsenal! My husband and I were both bored with our previous favorite recipe this Thanksgiving, so I’ll give these a try soon! :)

  12. This sounds amazing. I love brussels sprouts, but I prefer them shredded so that the flavor I add coats them entirely. I have 2 favorite recipes this one: http://yellebellyboo.blogspot.com/2011/10/shredded-sprouts-salad.html – even though I realize that disobeys your heartiness rules) and then one where I do the same except I cook them in butter instead of bacon fat and instead of adding cheese and bacon I add a little maple syrup and some toasted pine nuts. Divine.

  13. Going to try this one tonight! As usual, I come here and you’ve made a recipe for something I have in my fridge and was deciding what to do with.

    Speaking of fridges, maybe your scallions are on top? I do that from time to time. Most recently with the ice-cream which was a sad discovery.

  14. Ahh these look and sound JUST like the addictive and AMAZING brussels sprouts at Westville. Have you ever had them there? They are absolute favorite and I’ve been trying to recreate them at home. So excited to try these.

    1. Kaitlin — WESTVILLE. Can we discuss? I’ve been once or twice and I’m either ordering the wrong things or, well, I’ll just assume I’m ordering the wrong things because I walk by it all of the time and there’s a huge wait! Always! It perplexes me. So, you recommend the brussels? What else? Itching to go back, need inspiration.

  15. Oh no, you’re goingt o convert MORE people to the pro-Brussel Sprouts camp, and then there will be fewer left for ME! This looks divine, and is getting made tonight!

  16. OK, you had me when you said, “I wanted the cabbage equivalent of our favorite chicken dish.” because I can’t even tell you how much we love that chicken dish!! I’ll definitely be trying this!

  17. Good for you for not giving up on those little green guys! I’m sure this recipe was worth it. We’ve still got Alice Waters-inspired sprouts with bacon in the fridge from Turkey Day – guessing they’ll have to go today as it’s been almost a week (eew) – but they were so tasty, it’s hard to let go! I’ll add this recipe to the rotation while they’re still sold on the stalk at the grocery store.

  18. Unbelievably timely post. I’ve been staring blankly at some brussels sprouts in my fridge, trying to think of how to turn them into something fantastic. And you provided the answer! Thanks, Deb!

  19. I, too, had a craving for spicy brussels sprouts that did not insist upon deep frying or pork additives. My solution was to make a dressing combining maple syrup, dijon mustard, olive oil, garlic and sriracha, pour that over the sprouts and then roast them in the oven. Since I do like my sprouts to be carmelized at the end I turned the broiler on for a few minutes and crisped them up a bit. The combination of sweet and spicy works really well together.

  20. These actually sound amazing! I LOVE mustard and am fond of brussels sprouts but have only had them cooked to mush- this sounds like something I am definitely going to try!

  21. I will have to try this method. I like to roast them with Dijon, olive oil, salt and pepper. And maybe some Parm toss on for the last 10 mins. Like you I cook Brussels until I can absolutely wait till next year for them. Love that about seasons!

  22. I make a very similar dish but as a tarragon dijon sauce. I’ve got to tell you that the tarragon really kicks it up a notch. I haven’t used shallots with mine in the past, but they’re going into my next batch!

  23. HOORAY! can’t wait to try these! i was *just* wondering if there was any way to make brussels sprouts taste good without bacon and tons of butter. and on a slightly different note, when i read the title of this post, i thought “Ooooh, I hope they’re like my favorite SK chicken dish!” :)

  24. I need to try these! I just recently discovered that I love Brussels sprouts after hating them my entire childhood. I usually like them roasted, but these look so delicious I’ll have to try them this way :) Plus, my hubby actually likes Brussels sprouts – bonus!

  25. Holy cow–I actually have all of these ingredients at home (even the heavy cream, which is really unusual, but I used it to make your *amazing* pumpkin cheesecake for Thanksgiving!)–I’m going to do this!

  26. I can’t wait to try this. I wouldn’t drink mustard sauce with a straw but I do love to mop it up with a piece of crusty bread. Mmmmm.

  27. I’ve been trying to think of a recipe for brussels sprouts that didn’t involve roasting for awhile. Brussels sprouts have always been one of my favorite vegetables possibly because my mom called them baby cabbages which made me want to eat them. I saw a Bobby Flay recipe that called for vanilla and try as I might, I can not imagine that tasting anything but bizarre.

  28. I’m going to make this for my mom. She has refused to eat sprouts since HER mom overcooked them on a weekly basis. This was in the 80’s. It is also the reason why I have never-ever-ever been served sprouts. I think it is time.

  29. Deb – I always find myself ordering the same things there but…The brussels are hands down my favorite thing they serve. I love their grilled cheese, and my friends and I will usually get a bunch of the market sides to share, even though I usually end up regretting not getting those brussels sprouts all for myself ;) Some of the more memorable sides include roasted butternut squash and sauteed kale (I’m a sucker for kale). It’s not the most spectacular meal in the city, by any means, but it’s the kind of place that’s an old standby when I want a beer, grilled cheese or burger, and veggies.

  30. Oh goodie – I can’t wait to try these. We had your balsamic glazed ones for T-day, and they were lovely. These look even better. I could also drink the sauce with a straw – what could be better than mustard, cream, broth, and wine?

    Good luck with the shallots – I **think** they’ll just dehydrate, so it shouldn’t de too dreadful. Or at least I hope so.

  31. You had me at “Dijon”. I only discovered I liked brussels sprouts a few years ago when my husband requested them for Thanksgiving dinner. Since then, I’ve only personally prepared them one way – it’s high time I try them a new way and this recipe is definitely going to top my list to try!

  32. This looks delicious. Only one complaint: Why couldn’t you have posted it last week, before Thanksgiving?! Would’ve been the perfect counterpoint to your (delightfully bacon, bread, and toasted nut heavy) stuffed onions! Is it too early to start bookmarking recipes for next year’s feast?

  33. I think I’ve had brussels sprouts once in my childhood and of course didn’t like them. Now that I’m an adult, and there are newer absolutely WAY more awesome ways of cooking veggies, this brussels sprouts look SO GOOD! Especially the way you braised them with the dijon–that’s amazing right there. I’ve got to try this for myself and bring back the sprouts from the dinner graveyard :)

  34. Oooh, sounds yummy! My dad swears he doesn’t like brussels sprouts, but I am sure this would change his mind. I, ahem, was planning on making the bacon laden version, with balsamic vinegar…..but I might try this ;)

  35. I tried the braised brussel recipe you posted a while back, it was good but turned out too rich for my taste or desire for from sprouts. Before Thanksgiving I searched your site high and low for another recipe for the green grimlins and I think this is just what I was looking for! Than you soooooo much!

  36. Since it works for brussel sprout and chicken, can I use the same method+sauce on salmon?

    Apology for being slightly irrelevant, but I’ve got all the ingredients + salmon – brussel sprout/chicken…

  37. This reminds me of a delicious dish I had during a 9-course dinner at http://www.blackbearrestaurant.com/ here in Colorado!

    The brussels sprouts that the chef served that night weren’t braised, but fried – but served with a mustard viniagrette -they were delicious. I had never been a brussels sprout fan, but that dish won me over.

    Thanks for a recipe that can help me recreate something similar at home!

  38. I wish your blog was interactive where I could bookmark what to cook… and then put them in some kind of queue… If it did, I’d have bumped this one up to the top… ahead of your world peace chocolate cookies (which was at number one until tonight).

    You’re recipes are always fun to read, easy to follow, and peppered with great information that helps me anticipate what to expect. Thanks for having such a great blog.

  39. This looks wonderful! I used to detest mustard when younger, but have grow to really enjoy it. I recently made a brussel sprout salad with a dijon dressing and I loved it-this sounds even better!

  40. These sound amazing. I’ve never met anything under a dijon sauce that I don’t like. Also, I think brussel sprouts deserve a place at the table all year long!

  41. Okay, apparently I’m resorting to numbered commenting! So.

    1) These look AMAZING. Love brussels sprouts, love mustard, want to eat right now.

    2) On the topic of not-super-heavy sprouts recipes, have you tried this one from David Chang? http://www.epicurious.com/recipes/food/views/Roasted-Brussels-Sprouts-240260

    I usually skip the butter and the puffed rice, and the cooking time needs to be cut in half, but the dressing on the sprouts is out of this world, and definitely on the lighter side. Yummm.

    3) Westville: You’re not alone, I just… don’t get it. I’ve eaten there a few times and while the hot dogs and sandwiches are pretty good, I am really not a fan of the market sides. First of all, the word “market” is misleading, because it implies that the dishes are seasonal, or that they might change based on what is fresh that day. No. The menu is the same year round and I would bet a lot of money that their artichoke hearts are from a can. Secondly, I find the sides to be uniformly underseasoned and underwhelming. I have friends who rave about the restaurant and the market sides and all I can think is that they’re reacting to the idea of going into a restaurant and getting a plate of vegetables — which, I’ll admit, I am sometimes in the mood for and it can be hard to find. But in my opinion, it is SO not worth waiting an hour for.

  42. Another reason to eat more brussels sprouts. Just what I needed! I have been loving my pork-fat-laden sprouts (probably around 2 times per week, these days, actually), but I’m so excited for a new way to approach them. Many thanks!!

  43. Interesting! I made something similar for Thanksgiving. I lightly steamed the brussel sprouts and then tossed them in Dijon, brown sugar, butter and apple cider vinegar that was brought to a bubbly boil in a skillet. Topped with slivered almonds they were delicious! I agree that Djion is a welcome respite from the addition of pork.

  44. Yum! There’s always room for more brussels sprouts. Oh, and we lost a small pumpkin in our house several weeks ago and I feared the worst. It recently resurfaced (from a toy box) stenchless and intact. Shallots are pretty sturdy too, so may you have the same luck.

  45. Im from Leuven (Brussel – Belgium). I totally never ate this this way. I eat it 1 time every 2 weeks mashed with mashed potatoes… And meat ofc.

  46. These look very nice, although a little overdone for me. I like some crunch left in my Brussels!

    As for drenched in pork fat…. I blanch or steam mine for a minute or two until they are just starting to go tender. Then I dice up a couple of slices of pancetta finely and fry in a pan, then just toss with the brussel sprouts and that’s in! Simple. Not heavy. Not browned and crispy… just yummy! (and easy) and even my kids who claim not like them eat these :)

  47. Hi Deb–Sprout lover here; always looking for a new recipe, and these look wonderful. But I have a question: I’ve always thought putting wine into cast iron was problematic. Is that not true? Or just an old wives’ tale? You apparently used a cast iron pan for these, so I’m guessing it’s fine. Is the same true for lemon juice? Tomatoes? That would be liberating. So many times I want to grab for my cherished old CI and then stop myself because of some ingredient.

    1. Gabrielle — It’s not the smartest thing I’ve ever done. Fortunately, it’s a tiny amount of wine and my 12-inch is so incredibly seasoned (my 10-inch refuses to season as well, bleh; yes, I have a weird talkative relationship with my skillets), my better efforts to wreck it never succeed. That said, anything more acidic than this (lemon juice heavy or with tomatoes) I’d probably skip the cast iron or just use an enameled cast iron like a Le Creuset or Staub where the finish is less at risk.

      Joanna — 1. Oh, we are going to be great friends. Yes, I yell in my head and occasionally to my husband about the so-called market bend of the restaurant. I don’t mean to pick on them. They’re really making an effort; a big effort, one that counts. But I wish they wouldn’t list food that is clearly out of season and not cured from another season as a market side. Nevertheless, I’m going back for the brussels. And I think that’s one of the appeals — a vegetable heavy restaurant. 2. I am dying to make those sprouts. Soon, I think.

      Maxfield — I wanted to, I just ran out of time!

  48. If my pan or pot lacks a lid, I use a sheet pan–heavier than foil so it keeps in the heat, and reusable (although sometimes it’s not wide enough to cover the diameter of the pot).

  49. I want to like brussel sprouts (really!), and I like cabbage and cauliflower, but I keep finding that brussel sprouts have a very harsh flavor that shows through the cooking (roasting). What am I doing wrong? Am I not cooking them enough? Too much?

  50. Sounds like this might be even better if the sprouts are cooked first in the stock, and until it reduces and the undersides crisp. Much like the carnitas- yum!

  51. This sounds like a dish I made for Thanksgiving many years ago. I don’t remember where I found it, but it called for sprouts cut in half, then sauteed in butter(lots) until just cooked through, then a couple of tablespoons of Dijon mustard stirred in and cook until absorbed. Yummy, and it made the sprouts taste not like mustard but really nutty. Glad to see this version.

  52. whoa… out of left field brussel sprouts making my christmas dinner menu. Deb, i hope you realize that your recipes are now dominating my home!

  53. I recently discovered that the addition of heavy cream in *any* dish makes is sublimely delicious! I have no doubt these brussel sprouts are just as divine, even if my all-time favorite way to make them is roasted with red onion and a drizzle of olive oil and balsamic vinegar :)

  54. How, how do you always pierce right to the heart of me? I can’t think of two things I love more than mustard and brussel sprouts. I usually roast mine because the crispy edges make me weak in the knees, but a softer bite might be a nice change.

    I also love that we don’t have the wait for the cookbook to get these. Any idea of a release date?

  55. Thank goodness for a brussel sprout recipe, sometimes I think I’m the only one who actually likes them! This looks very delicious- Australia doesn’t celebrate Thanksgiving so I’m still keen for sprout dish :)

  56. I love this recipe! I like to roast brussel sprouts with olive oil, then saute them real quick with a dijon and clarified butter mixture. When I turn 21 I’ll be sure to try this method! Nothing’s better than brussel sprouts on a cloudy winter day.

  57. I have always been terrified of brussels sprouts, so much so that I have never tried a single bite. I wonder sometimes if it’s from being brainwashed from kids shows but I’m always afraid they’ll taste like the worst thing ever.

  58. Having recently converted my brussels sprouts and dijon shy boyfriend to the ridiculously delicious world of each, I am SO excited to make this. Must stop by the farmer’s market this week.

  59. Also,apologies for the multiple posts. I am a huge advocate for time saving recipes for those with super crazy schedules, and highly recommend using frozen brussel sprouts make your life so much easier!! They are such a time saver.. I’ve been able to make recipes in <10 minutes.

    I am excited to try this recipe, haven't had braised brussel sprouts before!

  60. when my son was your sons age, he his a small can of chipotle’s in adobo. I still haven’t found them and that was 2 years ago!

  61. Ah, found it.. another post for me (and my first few comments on this amazing blog). . . how about deviled Brussel Sprouts. Instead of braising with wine, creating a butter, dijon, Worcestershire sauce concoction with a tidbit of cayenne for a kick.

  62. As soon as I saw this recipe posted, I knew what I wanted for dinner. Absolutely delicious! Might very well be my favorite brussels sprouts recipe ever. Thank you!

  63. Looks delicious. I have a question about the use of the cast iron pan though. I always thought you’re not supposed to use them for simmering liquids, especially acidic ones, since they can take off the seasoning and cause the pan to rust. Is this just a myth then?

  64. Thanks for this recipe, cannot wait to try it. The addition of the cream reminds me of a very traditional and simple way of cooking greens that my friend’s Swiss grandmother used-I still dream about the creamy, oniony ?kale?,?chard?, mystery vegetable I ate when visiting them in Geneva. I think this may be very similar!

  65. OMG I once lost a cucumber (a whole, plastic-wrapped English cucumber) in my studio apartment! Never did find it, even when moving out (and for that, I am thankful).

    So excited for a new brussels sprouts recipe! I made brussels sprouts for T-Day that stole the show (halved, olive-oiled, salted and peppered, then roasted at 450F for 30mim, then drizzled with maple syrup) and now that I have the whole family devoted to the vegetable, I’m excited to dress it up in new outfits!

  66. I think one of the worst things about living in the Southern Hemisphere is being in the season opposite to whatever you are posting here on Smitten Kitchen! I love Brussels Sprouts, but the are out of season in my Springtime world. And now they are all I want to eat!. Looks delicious.

  67. Love the sprouts. Love the mustard. Love wine!! (Oh wait, was that not one of the frontrunners?…ahem.) On a separate note, I took your words into consideration and decided to just go with it. I bought the ricer! It’s a tad more archaic looking than yours… but I’m excited about the mega smooth puree!

  68. I used to hate brussels sprouts, but in time, I realized that you can love them as well, if they are cooked properly. And this is a perfect example of “proper cooking”. It’s a perfect recipe for guests. I’ll definitely try it!

  69. I was always the weird kid who loved brussels sprouts, liver, and any of the other horrid veggies/foods that most kids wouldn’t even look at. AND love the idea of using Dijon Mustard…all that flavor and without the heaviness of most typical ways they are made. THANK YOU!

  70. brilliant way of cooking them and always looking for inspiration as they tend to linger in the bottom of my vegetable box making me feel guilty for not using them. And by the way I am exactly like you, I drink salad dressing!!!

  71. That sounds and looks mighty good. I agree about the porky thing – I like to keep my holiday veggies meat-free and let them be a counterpoint to the meat. I usually do my Brussels with chestnuts and a little Balsamic/chicken stock reduction, but this looks so lovely. I might trade the cream for 1/2 fat creme fraiche though, as it is so easy to get here in the UK and bubbles up nicely like cream. So inspired by the Dijon

  72. I’m from the UK and work and live in the USA.
    I like Brussel Sprouts “straight up!” Meaning of course, just boiled nicely and served hot with fresh pepper.
    The majority of Brits would hate anything else added with these great veg.
    Bytheway, they are usually served as a standard Christmas Day veggie.

    Loving your web site.

  73. Don’t really like BS myself, but the rest of my family LOVES them so I will give your recipe a try soon.
    I can’t get fresh BS where I live – is frozen OK?

  74. I LOVE you for this. I was, just YESTERDAY, at the dining table with my family wishing for just such a recipe. We were eating “said” vegetable…well, I was eating it, and everyone else was watching…and I thought, “If only…” We all love mustard, so this must be the ticket. Thank you thank you.

  75. I am always MORE than ready for a new B. Sprouts recipe! I too have tried –and enjoyed–all the ones with bacon, nuts, and cranberries. This is on the menu tonight!

  76. Oooohh do these ever look good. I’ve actually just discovered the brussel sprout, thinking they were the one veg I didn’t like (until a friend of mine caramelized them!). I’ll be trying this one as dijon is one of my favorite condiments!

  77. I hate to jump on the not a fan of mustard wagon – I’m really curious what you would serve these with. Would this be something worth to go with ham/corned beef type meals or would these be robust enough for a steak? I’ll have to try them out for the hubby. He loves both mustard and sprouts.

  78. I’m exactly like you. My boyfriend makes a dijon and cream turkey gravy that I have been known to eat by the spoonful because it just that amazing. Totally going to have to convince his mom to let me have a go with this recipe for Christmas this year!

  79. I was recently mocked by my otherwise loving family for ordering a brussels sprout & taleggio pizza at Mozza, which I promptly tried to recreate, at home, with leftover Thanksgiving brussels. Can I TELL you what a fabulous brussels sprout & taleggio pizza Mozza makes? Can I TELL you how declicious that combination, even on a bad copy, is?! THAT is a winning combo, my friend.
    I’m stuck in a happy brussels (and broccoli, and mushroom and onion and carrot and sweet potato and any other veggie) roasting rut, just because it’s so darned easy and relatively healthful. That said, I’m giving this recipe a try so that I can squirrel some more away for a pizza… A little drizzle of SAUCE on my copycat pizza?! Yes, please…

    1. Carissa — Taleggio is one of my favorite things, thus, I would order that pizza very quickly. I hear so much about Mozza and hope if I ever make it to LA on the book tour that I get to eat there. Better bring stretchy pants, huh?

  80. Westville. It’s definitely true… the veggies are most of the appeal. It’s food that you could easily make at home and nice for when you want something similar but don’t want to eat at home.. if that makes any sense. And it’s cheap (like sandwich, veggies, dessert, coffee, beer for $25-30 cheap), key for 20-somethings with an entry level jobs. Worth an hour wait… no. The Chelsea location is larger with shorter wait times.

  81. Barely steamed Brussels sprouts. Secret; all the same size. Cut a slit in the stem–evens cooking time. Steam until barely done. Unsalted butter, pepper, and a little fresh grated horseradish. Dinner with roast pork.

    Once you’ve had fresh, you will never eat frozen.

  82. These sound spectacular and an excellent alternative to the mustard greens that I am addicted to right now. Thank you for due diligence – what would we do without you? (maybe the shallots will just grow?)

  83. I have a savoy cabbage that just isn’t sweet enough to put into a salad. I wonder if this dijon treatment would work with it instead of using brussels sprouts….might give it a try.

  84. I want to make these AND the roast chicken with dijon, but I live in the Middle East right now and cannot get wine. :( Maybe non-alcoholic wine? Anything that can substitute?

  85. I would drink the sauce with a straw. I would help you! Can’t wait to make these. My kids will fight over them. Have you tried Marc Vetri’s pan seared brussels with sherry vinegar (the real kind)? Also, your shallots are distributed in small places around the apartment, shoes, toy kitchen equipment, back of closet, etc. You will find them when you smell them.

  86. This is a pretty taste version, it looks! I have never had brussel sprouts before but maybe it’s time to change that. I’m not sure if I should try this version or the standard bacon grease version first. Hum.

  87. …..aaaaand i JUST posted one of those overdone brussels dishes with bacon – tsk tsk! i totally agree with you on the preparation being yummy but heavy and cant wait to try this. i’m obsessed with dijon chicken (and just made a version by melissa clark that is super similar to your link….but in this past months F&W – i think the only change is creme fraiche for sour cream?!) and these sound awesome.

    thanks! cant wait to get your cookbook too.

  88. This sounds like exactly the brussels recipe I’ve been searching for! In my family, we seem to steam EVERYTHING. Vegetables, fish, you name it. Every time we have brussels sprouts, they are invariably steamed, which is nice and pure and allows the vegetable to shine. I was looking for something with a little more kick in it for every once in a while, but I hate the idea of lobbing a quarter pound of fat into the part of my meal that’s supposedly healthy… I save that kind of antics for dessert. We always eat brussels sprouts on Christmas Day and being from Ireland, we don’t do Thanksgiving – so rest assured, there are some people out there for whom your recipe has come right on time!

    Thanks, yet again!

  89. Gorgeous. Love the lighter alternative. Last year for Christmas we had a chef from The Fat Duck come to lunch (just mildly terrifying)- he was put in charge of a few things, including the sprouts. They were stunning, but the amount of butter that went in to make them that way was just gobsmacking. Can’t wait to try this.

  90. I’m so glad you’re back. Seriously, like so glad. Like a-friend-moved-far-away-and-we-stayed-in-touch-with-occasional-phone-calls-but-then-her-manuscript-got-submitted-and-she-moved-back-to-tow-and-now-we-have-lunch-a-couple-times-a-week glad. Sometimes I wish you’d tell us what you ate with all the delicious veggie sides you make. I have a feeling it’s the same as what I have with them – a chunk of bread & cheese or a fried or poached egg. If it’s ever not, please tell.

  91. I’ve been making a brussels sprouts dish with shallots and an ungodly amount of butter for a few years. It is delicious but not the healthiest and it also needs some kick of something. Mustard! Of course! I’m switching over and will debut this recipe at my husband’s holiday party, for which I am cooking. For 19 people. And not getting paid. Hmph. By the way, I always read, I always love, but I almost never comment. You are a superstar. Best to you Deb.

  92. Tried the Sweet Potato Biscuits. (I used canned pumpkin) Best pumpkin/sweet potato biscuit I’ve ever made, and I’ve tried 5 or 6 of different recipes. Thanks.

    I used marshmallow cream, spread it on top before baking. Worked great and might be the effect you were looking for.

  93. by the way… i was so totally thrilled to see that your site has been added to Pepperplate! my 2 favorite cooking tools now working together! yay!

  94. These look and read completely delicious to me. Definitely will be saved for my Christmas recipes; across the pond we eat the wee green guys for Christmas too! Thanks for sharing, as always.

  95. My stepdaughter and i love brussels sprouts, and constantly look for new ways to eat them. Mark Bittman has a similar recipe for turnips (good recipe!) in his “How to Cook Everything”. Now I know what to fix this week

  96. I just pulled a container out of the fridge wondering what to do with them. This is perfect because the stuffed chicken breasts will also benefit from this wonderful sauce. Talk about timing?!?!!!!

  97. Ooh! we JUST made a batch of homemade spicy brown mustard! It’s not as smooth as dijon but it has a major horseradish-y kick, and making it was much easier than I expected. I’m going to test this recipe out with my grainy brown mustard…

  98. Looks great, I love brussel sprouts but I wonder if these will convince others that I’m right. I was also very pleased with myself when I figured out that I can see the Jakob pictures by going straight to the flicker site. Sometimes I’m in a hurry to see that cutie patootie!

  99. This recipe looks amazing… I was just wondering if using frozen brussel sprouts would make a huge difference.

    Also if the two tbl of cream is strictly required. I’d like to maybe make the recipe non-dairy.

  100. I have been experimenting with brussel sprouts too! I’ve come up with a winner:

    preheat oven to 400
    cut brussel sprouts in half
    coat lightly with olive oil
    sprinkle in 2 pieces bacon cut in small pieces(or chopped pancetta)
    sprinkle in one large chopped shallot
    roast until they turn color , turn them over roast on other side (total time about 20 minutes)
    sprinkle 2 tablespoons of balsamic vinegar on sprouts
    roast another 5 min.

    They are delicious!

  101. I have a roommate who does a spin who this with dijon and white miso, and its amazing! Brussel sprouts+mustard=heaven. I can’t wait to try these!

  102. I keep trying to convince my fiance that he likes both brussels and mustard, but perhaps this wouldn’t be the best recipe to spring on him, the combination might make his head explode. I guess I’ll just have to make this and eat it all by myself then! Thanks for the idea!

  103. Great recipe! I just wrote a long post, put my thumb on something I shouldn’t have and it was gone. So I’ll just repeat: this recipe looks wonderful. We are going to try these tomorrow.

  104. Made this tonight; it was spectacular! We’re big sprouts fans already but my husband said he started salivating the minute he came in from work! He was pouring the extra sauce on his steak (okay, we both were…)! We can’t wait for your book to come out!!

  105. I can’t wait to try this recipe! I served brussels sprouts tossed in mustardy-shallot butter for Thanksgiving (saw the recipe in Deborah Madison’s book), but this looks like an improvement on that.

  106. Thanks for the recipe. I made them last night and the sprouts turned out great. My husband has always turned up his nose at Brussel Sprouts but liked this recipe.

  107. Follow up to my first comment….
    I made these last night and my hubby licked his plate clean. That’s a statement in itself because he is not a sauce man.
    Thanks for the recipe.
    Sue

  108. These look yummy Deb. I am not a huge sprouts fan but my husbasnd loves them, so every year on his birthday I make them for him. Some guys get cake but he gets maple syrup glazed sprouts!

  109. Brussel sprouts have been on my mind lately as something I’ve been wanting to incorporate as part of dinner. I’ve hesitated to buy them because I don’t know what else do with them besides steam them and add butter, salt and pepper. I will definitely try this recipe, thanks!

  110. Another tasty but healthy way to prepare brussels sprouts which I love is as follows:

    In a pan, heat some oil and splutter some mustard seeds and add finely chopped brussels sprouts (chopped like you chop cabbage), and some finely chopped shallots (or onions).
    Add some salt and saute for about 4-5 minutes.

    That’s it..
    Its very tasty and crispy as well as you don’t lose the goodness due to overcooking..

  111. These look delicious…I can just imagine those brussel srpouts soaking up a sauce like that. And…recently I lost my kitchen scissors as well as an entire bag of almonds…in a tiny house. I feel your shallot pain.

  112. These are so good that during the after dinner cleanup I couldn’t help nibbling away on the leftovers. They are great at room temperature and went super with my sweet sausage and fig skewers with mashed potato to soak up the sauce.

  113. So I saw this and then read the chicken version, and ended up combing both! I roasted potatoes and brussels sprouts, then made the chicken version of this recipe…i put the chicken on the cookie sheet with the pots and sprouts once it was done then (sorry deb) sauteed a piece of bacon in the cast iron skillet the chicken had been in…made the sauce and added the bacon bits back in…put the sprouts and taters on a serving platter, placed the chicken on top, smothered it with the sauce and !!!!! delicious !!!!

  114. I just had brussels sprouts for the first time in what seems like a life time. Of course, it would be around the holidays. My friend, however, made hers with a touch of horseradish. I couldn’t stop eating them! I’ve never felt confident about cooking them, but I’m willing to give brussels sprouts a try this Christmas!

  115. I roast my sprouts in a mixture of dijon and maple syrup (about 5:1) in my cast iron pan and a 450 degree oven so they become all caramelized and crispy. My face veg!

  116. As always, delicious food beautifully photographed. Hence my question: which lens do you usually use? I have a Canon EF 100mm f/2.8 L Macro, which makes great pics, but in our tiny kitchen I often can’t step away enough from my subject. Especially difficult when shooting from above – I can’t use the tripod then and I find even with IS my hands are apparently not steady enough. So I often end up using Canon EF 50mm f/1.8 II, which is good too (especially at that price) but gives the pics a somewhat foggy appearance. Thanks!

  117. Wow, how weird that the first post I’m compelled to comment on in a LONG time is about brussel sprouts?! Anyway – I LOVE them sauteed with shallots and a touch of blackberry balsamic vineagar added in & caramelized at the end. But this recipe sounds spectacular!

  118. I just made this with skim milk and only 1 tablespoon of oil (no butter) and it came out great! I put it over quinoa and it made a delicious main course.

  119. Made these last night with the tiniest brussel sprouts I have ever seen. Only had dijon mustard with mustard seeds, but the result made us wish we could lick our plates. Really an easy and tasty recipe for one of our favorite vegetables Thanks!

  120. By the way, the brussels were the side dish to fish meunier with browned butter and lemon. The second side dish was your recipe for warm butternut squash and chickpea salad which was wonderful too! What a great dinner we had!

  121. Thanks! I made these just now and it is so unbelievably rich and divine! I didn’t have onions or butter but substituted olive oil and it turned out great. I love brussel sprouts but had never cooked them before :) good by jtself but also with a bit of stuffing

  122. ‘Good things come to those who wait.’ Sometimes it’s not until we’ve exhausted all patience and moved on that that adage rings true. These brussel sprouts look wonderful and represent exactly the kind of food I love – simple and straightforward, allowing the ingredients to speak for themselves. Thank you!

  123. Made these last night and they were delicious with roasted salmon. At the last moment I discovered I didn’t have cream, so substituted sour cream. Flavour was just fine. Deb, I cannot wait for your cookbook to come out, the absence of this brussels sprouts recipe notwithstanding.

  124. Finally got to make these, and I they were very tasty. However, I don’t quite understand how you got a pound of brussel sprouts halved into one 12″ skillet. Perhaps there was a great deal of trimming involved? I ended up with just under 1 lb – 15 oz – of brussels and needed the entirety of two 10″ cm skillets to cook them all face down…

  125. Just made these and had them for dinner with a slice of fresh sourdough bread and a glass of the white wine. Superb.

    I also had the space problem that commenter 231 had… hod did you get them all to fit?

  126. Just made these for Sunday dinner and my husband really liked them even though he is not a fan of brussel sprouts. Thanks so much Deb! I’m so excited about the cookbook, hope you will do a tour!

  127. bold! these look completely lovely, and yes, they are refreshing after most of the pig based recipes out there! (nothing wrong with delicious pig of course, but a change of pace is nice :))

  128. I’m Kind of happy to say that no one in my house will eat brussel sprouts except for me, so I will have this dish all to myself. Wonderful!

  129. Made these tonight, and they were fantastic. Really exceptional. I mopped up the sauce with bread, and cleaned the plate. This on is definitely a keeper!

  130. Wow, what a great recipe! I made these the other night and — don’t judge — my boyfriend and I polished off all of them in one sitting. (Yes… I know the recipe serves four.) They were a little more work than my typical side dish of steamed broccoli or green beans, but definitely worth the effort. Thanks for sharing this recipe!

  131. Just read some of the above comments that people were having problems with all the brussels sprouts fitting in one pan… I browned the cut sprouts half in a cast iron skillet and the other half on an extra frying pan. When they were done I just dumped them all on top of each other in the skillet with the other ingredients – worked fine that way.

  132. I roast Brussels Sprouts with lots of fine sliced garlic and olive oil (NOT extra virgin, BTW) and they are so good I eat the leftovers cold from the storage bowl!

    One of the reasons Brussels get a bad rap is that most of the ones we eat come from places where they don’t get grown in really cold temps. From what I understand, Brussels sweeten after a frost. If you are lucky enough to have both a farmer’s market and the money to buy them that way in late fall/winter, grab them. One day I will manage to grow them in my garden in fall…

  133. Re, space to fit the sprouts — I forgot to mention in the recipe that if they don’t fit in one layer, that you can brown them in batches and then put them all back in the pan together (as flat as possible but slightly overlapped is fine) before adding the wine/broth/shallots etc. I’ll add that now.

    Mine did fit in one layer. I had exactly one pound, but I also had to peel them a bit because they were kind of busted looking. This might have made it easier to fit. That said, it usually just makes it for me.

  134. I thought I hated brussels and mustard. Your images and description made me want to try these. I have no regrets, they were delicious! My dad, who also hates brussels, even stole half of them and the sauce off my plate! Thank you for converting us to this wonderful vegetable.

  135. Your pictures are beautiful and I think sauces with heavy cream, shallots, dijon and white wine are heavenly! I look forward to trying this recipe.

  136. My sprout-hating husband is out of town, so I made these for dinner tonight. A-MAZING. I’m actually eating them with a spoon so I can get more of the sauce (I couldn’t find a straw). Thank you!

  137. these are the opposite of today’s sprouts, achingly delicious and so very rich,
    Step by step recipe instructions for braised brussels sprouts complete with photographs

  138. I made these for a Yule Feast and made a Knight very happy when I told him that he could take home the leftovers. The family also liked the brussel sprouts with chestnuts as Thanksgiving. Double holiday scores on the sprouts from Smitten Kitchen!

  139. SO easy and yummy. I’m also the only one in my house (unless you count the baby on board) that will eat brussels, so I got the whole batch to myself. Thanks, Deb!

  140. I want badly to cook this for Christmas to go with a crowon roast of pork. However, my brother-in-law is both gluten- and dairy intolerant. What can I use instead of the cream? I can handle the rest, using olive oil instead of butter. Any ideas?

  141. Firstly – LOVE your blog. But seriously, I’ve made similar mustard cream sauces previously, and they always, always, always curdle (different mustards, different brands of heavy cream…). Did yours? If not, am I missing a key step to prevent this? Thanks in advance!!

  142. These were amazing! I made them this weekend along with stuffed pork loin for a family dinner party. Everybody was raving about them and I made a double batch so I could have extra for me:-) This will go in the recipe box for sure. Love your blog!

  143. Made this last night and they were a HIT!!! Yay for one to add to my stash that doesn’t have bacon in it…although I love those too!

  144. I am living in the land of Dijon (Paris) and happened to most of these ingredients on hand the day you posted this! I made it on my hotplate which is very hard to control and it turned out great! Because simmering isn’t possible on my hotplate, I ended up boiling my sprouts for about 8 minutes uncovered (no foil or lid) and they were cooked through and had delicious flavor. They also reheated well the next day. Thank you so much for an excellent recipe!

  145. So Delicious! The sweet sprouts flavor after braising is so good with the tangy Dijon. My seven year old was eating them straight from skillet even before I could dish them up …. This is a real keeper …. Thank you.

  146. To Mary: My seven year old daughter is also gluten free .. I used soy coffee creamer and it was excellent, enough so she ate two helpings ..

  147. Okay, so I just made this and HOLY SHIT. SO GOOD. I didn’t use heavy cream, but I am sure that just takes this dish to a whole other level. Really, hats off.

  148. I have made countless things from your website (mainly sweets), but for some reason this recipe has prompted me to comment and say well done! These are amazing. My mouth was watering as I was letting them simmer. I don’t know what’s come over me – usually I’m a sweets kind of gal, but these totally satisfied my craving.

  149. Made these last night with some roasted chicken thighs and baby red potatoes. The sprouts’ dijon-wine sauce on the plate was delicious all mixed up on the thighs and potatoes.

  150. My daughter loathes brussel sprouts, but she tried these when I made them the other night (and liked them) when I told her the recipe came from you. Her words, “Deb’s never steered us wrong.” ;)

  151. I made this with some chicken thighs & browned the sprouts in the pan juices. Then finished it off in the oven. It was amazing!

  152. I once lost a small bag of sliced apples prepared for my child. I found it two weeks later inside a shoe box in my living room and it did not look pretty. I thought initially my child had done the deed but then I remember her handing me her bag of apples while I was carrying a few things (including said child) and me sticking it in the shoe box for the moment.

    Love the Brussel sprouts by the way.

  153. hi deb, i’m a new follower who started lurking here earlier in the fall after a friend of mine told me i would love your site. i love it so much. i made these last night & they were divine. i’ve also made your apple pie cookies & red wine chocolate cake. i recently started my own blog & posted about all three of these kitchen adventures. in fact, i only have 9 posts right now & two of them link over to your blog! :) i also really love your photographs. your blog is so inspiring. for now i’m using an iphone to take photographs (which i know you are fundamentally opposed to). but no worries, i will hopefully be hijacking my parents’ intense camera when i am home for the holidays! thanks for all the inspiration.
    -christina

  154. Hi Deb, I am a new food blogger who looks up to you like a big sister and this post is a perfect example of why. Who knew that other cooks risk drinking all the sauce before topping their dish with it? I can’t wait to try this recipe and if I hadn’t served brussel sprouts last night, I would’t be waiting until tomorrow to do so!! Cheers~Jill/Saucy Cooks

  155. Super excited to try this recipe! I love Brussels sprouts and they are so good for you just never knew how to cook it! it looks delicious from pictures!

    check out my blog written by me a registered dietitian would love to get feedback! :) thenutritionvault.blogspot.com

  156. Hi, I’m a relatively inexperienced cook, but am always happy to try anything I read about on your blog. I have a general question about curdling–for you or for anyone else who’d like to chime in. I read your answer to Meghan above, but my sauce curdled before I put any mustard in. I’m sure it’s something foolish I myself did … but do you have any recommendations about how to cook with cream? This isn’t the first time this has happened to me, not even close, and it’s always such a downer when it happens because I’m a budget conscious cook who can’t stand it when his food has to be tossed!

  157. I absolutely love brussels sprouts. These brussels sprouts, however, were simply life-altering. Incredible, Deb. Thanks so much.

  158. Not a huge brussel sprout fan, but when my boyfriend (a huge brussel sprout fan) came upon this dish, he insisted on making it. It was divine!!! I want them to be my sidedish for every meal!

  159. Tis the season for braising, indeed! These look divine. I love that you aren’t following the boring brussels sprouts routine of bacon and cheese– truly original, truly delicious-looking! *bookmarks page*

    And I TOTALLY know how you feel about being a better cook when the pressure is off. Halfway through culinary school, I discovered that my cooking was getting worse. Seriously. I was burning things, overlooking things and just plain making bland food. But as soon as I graduated, I discovered that stress, not extra education, was responsible for my kitchen failures. Congrats on your achievement– not ENJOY yourself in the kitchen!

  160. Actually, I *am* like you! I loved the recipe and the article, I have done far more embarrassing things than simply losing a bag of shallots. Trust me.

  161. I have to say that I love brussel sprouts. But you’re right that the sprouts+toasted hazelnuts+red onion jam or sprouts+butter+tons of breadcrums are a bit too heavy and not everyday fare.

    However, brussel sprouts with mustard is genius! Genius I say!

  162. I made these last night and they were delicious and easy, I love mustard and brussel sprouts so it was great. Mine only needed about 10 mins cooking time with the top on.

  163. I once ‘lost’ a pound of ground beef. Turns out the bagger at the grocery had thrown it in with several bags of halloween candy, and I just threw the whole thing into the cupboard in the hope that it would actually last until halloween. It is amazing what a few days on the shelf will do to raw meat. Needless to say I learned my lesson about unpacking everything.

  164. Do these re-heat well or can they be made in advance? I am planning on making them as a side dish but need my skillet for the main course too. Any advice would be wonderful!

  165. I made these (admittedly with probably the best brussel sprouts ever, from Nash’s Organic farm, oh my god – I couldn’t have messed those up) for my sprout-hating mom and my brussel sprout-deprived dad. They were so good I stopped before the sauce making step, and I totally forgot shallots. And my mom LOVED them. I was going to say they did reheat well, but then I remembered we didn’t have any leftovers – my mom made them again the next day.

  166. Made these the other day. My husband, a sprout-hater, saw the bag of sprouts on the counter and frowned, wholeheartedly disappointed. However, his face lit up when he tried a bite!! He said to “thank Mrs. Smitten” for the recipe, and that I could make these every other day if I wanted!! We were both very impressed. Thankfully, I doubled the recipe, although the sprouts are already gone. I didn’t even have shallots; I used thinly sliced regular onion. I also did not have dry white wine; I just added some cooking sherry in its place. I added a few TB of flour to thicken the sauce the way we like it, and I’m very glad I did that. Served it with sliced kielbasa turkey sausage (sauteed separately, so as not to flavor the sprouts), which went *perfect* with it!!

  167. I just made these for the second time tonight. Literally just had a big bowl of sprouts for dinner. Love this recipe — thanks!

  168. I had no idea Thanksgiving was the brussels sprouts holiday of the year. Clueless me. That said, I love the sound of braising them and have never tried that methodology before. Will definitely have to.

  169. Deb! I made these last week with the frozen b.s. (haha) I had on hand, and they were yummy! Last night, I had leftover veggies from a party tray and used the broccoli florets, the carrots and a yellow onion and cooked them per the directions and used the sauce and, voila! Equally, yum!!

  170. I’ve been racking my brain for days to come up with a different vegetable to add to our Christmas dinner menu, and finally I remembered seeing this a couple of weeks ago–perfect! Thanks, Deb–I know we’ll love them, because we love your dijon chicken (and braised short ribs and…and…and…). Oh, yea–I’m making your pumpkin bourbon cheesecake for the big meal, too.

  171. Made them tonight to go with an experimental turkey, and we loved them! It was the first time I’ve ever cooked sprouts, but they were so easy and came out perfect. We didn’t have any cream so I used whatever low-fat milk was in the fridge, and I used dry vermouth for the wine. The sauce was fantastic, and I love the shallots. Everything was fantastic – will definitely make these a regular around here. I really appreciate the great photography – when mine came out looking almost exactly like yours at every step, I started to get a little confidence. Thanks!

  172. Hi Deb! Susan’s idea is DIVINE–a favorites option or bookmark would be so great! I come back to your site time and time again and your recipes never fail! (ok ok except for the one time I tried the Mediterranean barley salad, but we won’t talk about that…) Anyway, I am going to try this recipe for Christmas. Happy holidays to you and yours!

  173. We made this for Christmas eve dinner, alongside some red-wine braised chicken with couscous, and it was AMAZING. Thanks for the great recipe!

  174. I made these as a side dish for my Christmas dinner and they were a hit! The brightness of the mustard were perfect with the earthiness of the brussel sprouts. I loved them and they were pretty easy to make. It was a lovely recipe! Thanks!

  175. Made these tonight for Christmas dinner – wonderful! I had to use onions since I used up all my shallots yesterday, but it worked fine. Even the 7 year old admitted “not bad”. Next week, we”ll try the brussel sprouts with pancetta.

  176. These were a delicious addition to Christmas dinner! They were actually my favourite part of the meal. The sauce was so delicious; I am trying to think of what else I can cook using the sauce.

  177. This is an outstanding recipe, and I love how easy it is to make. I’m already planning to make this when I host Christmas dinner next year!

  178. Nice to see a controversial vegetable get the attention it deserves! I love the idea of braising Brussels. I’ll be trying a non-dairy version of this. Thanks.

  179. Hey deb!

    I read your blog and cook your recipes all the time, but last night was special. I’m a Toronto girl visiting my partner’s family for the first time in Calgary. I made the sprouts practically to the letter for the giant post christmas party ( bought half and half so had to add lots and thicken with flour) but they were a slam dunk! I tell you, I feel slightly more welcome now. Thank you!

    All the best,
    Madeleine

  180. What an awesome recipe! Thanks for publishing this! I made them last night and never would have thought of dijon on brussels sprouts and it IS mighty tasty!

  181. I adore brussel sprouts. And I’ve been putting mustard on them for a while now. But the best combination I have found so far is a tablesppon melted butter, a little olive oil, a tablespoon of maple syrup and the mustard all mixed together…cook the brussel sprouts with this mix and a little ginger in the pan (or roast in the oven) and it’s as good as a love potion. you can use the same mix over asparagus in the oven too!

  182. I can’t tell you how many times I have made your recipe Deb! Sometimes I add in french green beans, but the brussels sprouts are delicious on their own! Thanks for offering an alternative to the bacon cooked version (thought these are yummy as well)!

  183. Hi,
    I’ve been meaning to let you know that I’ve been making these constantly since you posted! They are amazing. I’ve made them about 6 times already. Thank you for such a great recipe.

  184. Made these tonight for my vegetable-hating husband, was scared to see him try it, until he ate the entire bowl of them. That’s right, 3/4 lb of brussel sprouts down his throat. You are a miracle maker. Also, I made some pretzel rolls and dipped them in the sauce…yeah that’s the best thing ever.

  185. I just made these and WOW!! I am completely in love. It might be possible that I drank too much wine while cooking, but these are amazing. I used stone ground mustard instead of smooth dijon because that’s just what I had around and I am so thrilled with the way these turned out. I am a huge brussels sprouts fan and will make this recipe as well as this sauce for other veggies and chicken time and time again. I am so happy!!!! I wanted to slurp the sauce too ;)

  186. This is simmering as I type. I made it on Thanksgiving at my parents’ house. There was a turkey mishap and we were left with a vegetarian dinner. Tragedy? I think not! These were the hit of the night. Thanks for this.

  187. Holy moly, these were amazing. I expected them to be good, but they kind of blew me away. I didn’t have cream so I used a little extra butter, and I have a spicy honey mustard that I used in place of dijon, and leeks instead of shallots. The sauce was thinner and yellower than in your pictures, but it was still the best brussels I’ve had in a long time.

    At first, Deb, I thought you were exaggerating about wanting to drink the sauce up with a straw. But then I found myself licking my bowl clean with my fingers. You weren’t lying.

  188. Just had these for lunch with a roasted chicken thigh and it was fantastic. I never keep milk or cream around because I don’t use it fast enough so I added the same amount of greek yogurt after all the other ingredients had been added and the stove was off and it was great, though I did add a tsp of brown sugar to tone down the acidity. A good substitute for those who don’t have any cream on hand!

  189. I made these Monday night and they ROCK. You’re right, I very nearly did stick a straw in the pan and slurp up the sauce. We didn’t have dijon so I used spicy brown, and I wasn’t sure whether one shallot meant one clove, or as many cloves as come in your average shallot, so I separated three shallots and used half the total cloves. My husband actually ate the sprouts BEFORE he ate the other items of dinner, which tells you something.

  190. first comment for a long time lurker!
    I was wondering how much of the liquid should be left after in the skillet after removing the sprouts? Are you aiming to add the cream to an empty pan or are you mixing it in with the remaining liquid? thanks.

  191. Hi Teetz — Funny, I never have liquid in my pan after browning the sprouts. Nevertheless, if you do, just leave it in. It will only increase the flavor of the sauce. You add the cream to the liquid in the pan — you only scoop out the sprouts. I’ll update the recipe to make this more clear!

  192. Thanks! I cook for a family of four so I used 2 lbs of brussel sprouts and not quite double the broth. Next time (which will probably be in the fall) I’ll try with less broth.

    I didn’t get a chance to mention how wonderful your blog is. It’s become a bit of an inside joke in which my family and friends asume that if I’m raving about a recipe it’s from Smitten Kitchen. I can’t wait for the book!

  193. Yum! I was looking for an ‘easy’ but yummy brussel sprout recipe like my friends’, who recently wowed a dinner party with her braised sprouts in olive oil and a splash of balsamic vinegar, but now that I have your delish recipe, she’s got competition!
    So I just tried this out and, unlike some of the above commenters, I *always* have cream on hand but hardly ever wine or shallots – sorry. (I promise to try the real recipe with my next batch) However I think it still turned out fantastically even with a substitution of thinly sliced onions for the shallots and about 1 Tbsp of apple cider vinegar instead of wine. I cook for 6 kids and when my picky 5 yr old asked for seconds(!) I knew it must taste as good as I thought it did! (Straw, anyone?) Thanks!

  194. Incredible recipe. I’ve used it several times to win over skeptical brussel sprout haters. Just made it tonight, and it was as delicious as always!

  195. We often make these on those weird weekday nights when we have too many leftovers to justify cooking a full meal, but have the time to get a little fancy (yes, these are fancy, for us. There’s a sauce!). We’re wondering, though, when we want to serve these to guests (and we do), what do they go with? We’re not big on roasting pieces of meat.

  196. Tried this today, it was alright. I think I browned the ones side a little too much because when I poured the wine and stock the juice was very brown and a bit bitter. I will try it again and see if it tastes better less browned.

    1. maria — Might you have been using a reactive pan? That can sometimes cause the bitterness. Of course, I was using one here too but my old skillet has a very good finish and doesn’t seem to muddle the flavors of acidic ingredients the way a less seasoned or aluminum pan would

  197. I have made this recipe 3 times now…a winner every time! Even my little toddler gobbles them up. It’s awesome. Thanks for this and the zillion other recipes from this site that I use on a daily basis.

  198. Undercooked, steamed brussel sprouts are still my favourite but I tried this on a whim last night to cater to my Husband’s taste for brussel sprouts that are a little more cooked.

    What a wonderful discovery for both of us! Our toddler even liked it. This one is going into regular rotation! It was so quick and easy and tasty. I especially appreciated the absence of bacon. It just seems to mask that yummy brussels sprout taste. Your recipe lets that flavour shine through.

    Thank you for sharing this!

  199. Ohmygosh, I really could drink the sauce up with a straw. I used frozen (!) brussels sprouts and skipped the first step with butter. Added whole grain as well as hot english mustard, nixed the cream but added a dab of butter. So terribly yummy.

  200. Dee-licious! I had no heavy cream, so I substituted buttermilk. It was heavenly. I will mos def be making this one again and again.

    Thank you!

  201. I Hate Brussel Sprouts, but my wife bought two thingys of them at the farmer’s markey. (she loves them). I just made your recipe, and I believe there is enough good flavors in there to allow me to eat them. Thanks.

  202. Brussels sprouts on the stalk just showed up at our market and I was excited to try this recipe. Big hit. I would forgo the parsley next time.

  203. Our neighbors gave us a huge pile of farmers market Brussels Sprouts and we decided to go with this recipe… GREAT CHOICE. So delicious. We skipped the parsley since we didn’t have any but I didn’t feel like it was lacking anything with out it. Thanks for another fantastic dish!

  204. I love mustard, and brussel sprouts. Not into the heavy cream, bacon and fried sprouts so this looks great. I’ll give it a try soon. Thanks for developing this not so heavy recipe.

  205. I want to take these to a potluck Thanksgiving – but I would make them ahead of time. The recipe says “serve immediately” – has anyone made these and served them a few hours later? Any advice?

  206. This is one of my go-to potluck dishes and it always impresses! I normally cook through the step where you separate the sprouts from the sauce, finish the sauce, and carry them to the party in different containers. The last time I was feeling lazy (shocker) and just did the whole thing in advance and I honestly couldn’t even tell the difference. My only advice is if you are planning on letting them cool almost completely and reheating them then slightly undercook them so they don’t turn to mush.

  207. This recipe is everything that Deb promised and more! Just like her, I’ve been looking for a good way to cook this love-it-or-hate-it veg forever but couldn’t find one. This recipe definitely does it. Not a trace of the funky sprout taste, they become downright sweet! Instead of parsley, I sprinkled in my personal favorites: toasted sesame seeds and crushed chili pepper. Two potential red flags, though: it’s important not to overcook the sprouts or they’ll quickly become mush. Mine got perfect in ~ 15 min. Also, go easy on cream and mustard. Too much of the first will make the dish too heavy and the second may easily overtake the taste of the dish.

  208. I’ve made these brussels sprouts several times; it’s probably my favorite recipe for those little guys, including the more typical recipes that include balsamic vinegar, bacon, etc. (although, believe me, I love those, too). I’ve even eaten this as a main dish before, on a night when I was just cooking for one and there was no one to bellyache about brussels sprouts for dinner! It’s just so delicous, and the Dijon really is a great touch.

  209. This was great. I wonder if it would be good with a mix of cauliflower and brussel sprouts (ie. what I have in my fridge when I decide to make this for a pot luck this weekend)?

  210. Made these last weekend; we were out of white wine and chicken stock, but had an open bottle of marsala in the fridge and some leftover beef stock… Awesome!

  211. Do you have a special secret for keeping your sprouts green? I was using baby brussels so I knew I wouldn’t have to cook them as long (I didn’t even have to cut them in half, they were adorably tiny) and they turned a nasty green-brown color very quickly. Could it have been from my pan (a non-stick skillet)? They still tasted super-duper, but just looked slightly less appetizing.

    1. Adrianna — Not really; this is definitely not the prettiest dish but it hopefully makes up for the off color with flavor. You pan should be fine. (It’s nonreactive; only cast iron and pans with aluminum cooking surfaces are.) Showering the dish with fresh parsley at the end can help. ;)

  212. Heading to bed late after a wonderful family dinner. Always good. But tonight, for me, the Brussels made the dinner. Fabulous recipe :) thank you.

  213. Damned good Brussels Sprouts recipe. Excellent layout of instructions and visuals, too. Everything promised was delivered. Mmmmmmmmmm.

  214. I have been eyeing this recipe for awhile and tonight I finally made it and it was well worth the wait!! I served it alongside stuffed pork chops and couldn’t resist sharing the Dijon sauce with the pork! This recipe is a keeper, thank you!

  215. Holy moly – I just made these, and think I may have to make them again very, very soon, because I almost ate all of them. I used some dry hard cider instead of wine (it was what I had on hand) and coconut milk instead of cream (lactose intolerant…) It’s a dream of a culinary creation. Kudos to you.

  216. I made this tonight and they were delicious. Even my husband, who isn’t a huge brussels sprout fan, loved them. Thank you!

  217. Deb, as my first time trying brussel sprouts these were unbelievable. I’ve recently moved away from home, and all the way across the country, and your site and book are what’s teaching me to cook! I’m incredibly thankful that you do what you do because your recipes have made me so proud of my ability to cook, and adventurous in the foods I eat. Thank you and keep up the great work :)

  218. Planning to make this dish this weekend… but have a guest who can’t do cream. Can it be done without, or is there a non-dairy substitute that might work well? Thank you!

  219. Deb, any idea if these would keep for an hour or two on warm in a tiny slow cooker without becoming complete mush? We’re an absurdly large holiday party in our (absurdly small) apartment this weekend and looking for a way to free up some stovetop/oven space for other sides and whatnot by putting some sides on warm for a bit while cooking.

    By the way, I’m not a commenter but I am a die-hard follower and fan. Every party I throw has at least 2-3 Deb Dishes (as I fondly call them) and they are always raved about. You’re a God-send for a small apartment living girl, truly. Your brisket is making a second-year-in-a-row appearance this weekend!

    1. Liz — Thank you! I think they’d keep just fine in a slow-cooker, but it would be better to put them in when they’re almost-but-not-quite done or they will overcook.

  220. Hi! Just came across this recipe the other day when looking for braised brussels sprouts that don’t have bacon, pancetta, etc. Made it last night and just wanted to tell you that it is absolutely delicious! :) So, thanks for taking the time to come up with this.

  221. I followed this recipe exactly and the sauce was much too runny and overall “just good,” not “great!” However, I ate a lot of them and will finish them for lunch today, despite the so-so rating. Anyone looking for a truly outstanding vegetable recipe might want to consider the green bean casserole on this site. Now that is a recipe worth the effort!

  222. I LOVE this recipe. I make it all the time and will echo other people’s comments that it’s nice to see a brussels sprouts recipe without a bunch of bacon/pancetta/other porkiness. I do love bacon with my sprouts, don’t get me wrong, but this recipe is equally good and there’s no fatty, greasy element so it feels a little healthier.

  223. This looks delicious – we love brussel sprouts in our house but always end up roasting them for lack of imagination on what to do. I just have a couple of questions – in the hopes of lightening things up (whenever possible), can you omit the cream? or use greek yogurt instead? Also, how do you properly season your cast iron? We got a cast iron as a wedding gift and i’ve been using it but honestly it hasnt really proven its worth yet. I just dont see that I’m getting any additional flavor. am i doing something wrong? Is it just something that happens over use/time? Help? :)

  224. Re cast iron, I think it depends on the dish. I think the main virtue is its ability to retain heat — esp. good for, e.g., a steak. I’ve seen it called for to cook flatbreads, too, but I haven’t heard that it’s generally supposed to impart additional flavor.

  225. Deb, thank you SO much for this recipe! Me and my family have just finished eating Christmas dinner and we have you to thank for three of the dishes that made the meal so tasty and cheerful: these sprouts, your roasted broccoli, and your date, feta and red cabbage salad. Two of these I hadn’t ever made before today, but as you are so awesome I had total confidence they would turn out well at first go. Thank you and many, many good wishes from sleepy south London xxxx