Provider Farm

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Dijon-Braised Brussels Sprouts

A simple recipe kicked up a knotch! Makes a tender, flavorful Brussels sprout.
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 tbs unsalted butter
  • 1 tbs olive oil
  • salt
  • freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 cup broth (chicken or vegetable)
  • 2-3 shallots, peeled and thinly sliced
  • 2 tbs heavy cream
  • 1 tbs smooth Dijon mustard (or more to taste)
  • 2 tbs chopped flat-leaf parsley (optional)

In a large, heavy 12-inch skillet heat olive oil and butter over medium heat. Arrange sprouts cut-side down in a single layer. Sprinkle with salt and pepper to taste. Cook sprouts without turning, until the undersides are golden brown, about 5 minutes. If all the sprouts do not fit in the skillet, cook in the remaining in batches, then combine in the 12-inch skillet.
Add the shallots, wine and stock, bring to a simmer. Once simmering, reduce the heat to medium-low (a gentle simmer), cover with a lid or foil and cook sprouts until tender, about 15-20 minutes. Scoop the Brussels sprouts from the skillet and set aside, leave the sauce in the pan.
Add cream to the sauce and simmer for 2-3 minutes, until slightly thickened. Whisk in mustard and salt and pepper to taste. Pour sauce over the Brussels sprouts and sprinkle with parsley. Serve immediately.