Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, November 19, 2015

Brussels Sprouts with Honey and Whole-Grain Mustard

Brussels sprouts have that wonderfully earthy, savory flavor that just speaks vegetable. And it’s a beautiful thing. One of the lightest ways to prepare sprouts is simply to steam them and season with a little salt and pepper. And that makes a tasty side dish.

But sometimes you want a deeper, richer flavor to enhance the sprouts’ savor, and that’s where a simple, little glaze comes in. Whole-grain mustard is just the thing to complement the natural vegetable flavor, and honey adds just a touch of sweetness to balance the entire dish.

Pan-searing sprouts is easy and results in rich, caramelized flavor. The honey-mustard glaze finishes them with a slightly tart, slightly sweet, very tasty glaze.

Serves 4

  • 2 tbsp plus 1/4 cup chicken broth, divided
  • 1 tbsp honey
  • 2 tsp whole-grain mustard
  • 1 tbsp unsalted butter
  • 1 lb medium-small Brussels sprouts, trimmed and halved lengthwise
  • sea salt 
  • freshly ground black pepper
Trimmed Sprouts 
Halved Sprouts
  1. Combine 2 tablespoons broth, honey, and mustard in a small bowl, stirring until honey is dissolved. Set aside.
Mustard Glaze
  1. Heat a large, heavy skillet (preferably cast-iron) over medium-high heat and add the butter, swirling to coat. When the butter begins to sizzle, add the sprouts cut-side down and sear, uncovered, without stirring, 3 minutes. (Decrease the heat if the butter begins to brown too quickly.)
  2. Turn the sprouts and add the remaining 1/4 cup broth. Season with salt and pepper. 
  3. Cover and continue cooking and turning occasionally until the sprouts begin to brown and the liquid is absorbed, 5-6 minutes.
  4. Stir in the reserved broth mixture and cook, uncovered, until the liquid is absorbed and the sprouts are tender and glazed, 3-4 minutes.
Sprouts Beginning to Sear
After Stirring
Beginning to Soften
Transfer to a bowl and serve hot.

Brussels Sprouts with Honey and Whole-Grain Mustard

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