Recipe Brussel Sprouts Mustard
Of water to a boil.
Recipe brussel sprouts mustard. Combine oil and garlic. Add brussels sprouts and cook until tender. Place brussels sprouts in an ungreased 15x10x1 in.
Bake uncovered at 450 until tender 10 15 minutes stirring occasionally. Preheat oven to 450 f. Meanwhile in a small saucepan combine the cream mustard pepper and salt.
Working in batches add the brussels sprouts and blanch until slightly tender 2 to 3 minutes. Cook and stir over medium heat until thickened. Once all of the sprouts have been blanched cut them in half lengthwise and pat dry with towels.
Drizzle over sprouts and toss to coat. Toss together brussels sprouts 2 tablespoons oil 1 2 teaspoon salt and 1 2 teaspoon pepper in a large bowl. Meanwhile in a small saucepan saute shallots in butter until tender.
Taste and adjust flavor as needed adding more salt and pepper to taste coconut aminos for depth of flavor honey for sweetness spicy mustard for kick or grainy mustard for texture. Add halved brussels sprouts to the bowl and top with a pinch each salt and pepper for added flavor. Strain reserving chicken broth and place brussels sprouts in a warm serving dish.
In a dutch oven bring 1 2 in. Meanwhile in a small saucepan combine the cream mustard pepper and salt. Return chicken broth to stove stir in mustard and lemon juice and return to boil.