Now that my Valentine’s-induced hysteria is over, I can finally get back to writing about my new true love: Brussels Sprouts! Since our stores here have finally started carrying fresh sprouts, I’ve been cooking a lot of them, and I’ve learned why people say that fresh ones are so much better than frozen. I’ve also discovered that you hardly have to cook them at all–the preparation actually takes longer than the cooking.
My daughter E’s favorite way to have Brussels is with cashew sauce (it’s her favorite way to eat any vegetable) but, if she can’t have cashew sauce, she prefers them plain. My husband and I also like them plain, but sometimes we like to dress them up with a little sauce. So, what I do is remove some of the sprouts right after they’re cooked for E. and then add the sauce for the grown-ups. Here’s the latest way we’ve enjoyed them:
Brussels Sprouts with Lemon-Mustard Sauce
1 pound Brussels sprouts
salt (optional)
freshly ground pepper
2/3 cup + 2 tbsp. vegetable broth
juice of half a lemon (about 2 tablespoons)
1 tsp. prepared mustard
1 tsp. agave nectar, or other liquid sweetener
The trick to great Brussels sprouts is in the pre-cooking stage. Trimming off about 1/8-1/4-inch of the stem end and removing any discolored or shriveled leaves will make them much more tender. Then cut the sprouts in half, from top to bottom (through the stem end), to make them cook more quickly.
Spray a non-stick skillet lightly with oil and heat it over medium-high. When it’s hot, toss in the sprouts and sprinkle them lightly with salt (optional). Stir and cook for about 1 to 2 minutes, just until they brown slightly on the cut side.
Add the pepper and vegetable broth and cover. Cook, stirring every minute or so, for about 3-5 minutes, just until they are barely tender but still bright green. (I always grab one and taste it to check.) They should taste cooked, but not over-cooked, and the broth may have mostly evaporated.
At this point, I serve up a plate of them for my daughter (and nibble on a few myself). Then I mix the remaining tablespoons of broth, lemon juice, mustard, and agave nectar, pour it over the sprouts, and heat just until warm throughout. Serve immediately for best color and taste.
I think I’m going to start keeping a container of these in the fridge for snacks. Think about it: they’re low in calories, high in nutrients, and taste great. It’ll be a healthy snack for E.–and I need something to keep me away from that Valentine’s chocolate! đŸ˜‰
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Kristen
I made these for a friend of mine who was — gasp! — a 26-year old brussels sprout virgin! She LOVED them, as did I. The blend of flavors in this recipe took my favorite veggie to a whole new level. Thank you so much!
Yadi
I just made these. It was the first time I ever had brussels sprouts. They were amazing!!! Will make them again and again.
Bonnie
Have I mentioned that I loved these? This has become one of my favorite Brussels sprouts recipes. Thanks for sharing, Susan!
Flavia
BEST recipe ever!! Make it all the time đŸ™‚
Yael
We’ve been coming back to “brussels sprouts two ways” for a long time… but now it seems to be “brussels sprouts one way”! What happened to the second recipe?
Susan Voisin
Hi Yael, the recipe is the same as it’s always been. What makes it “two ways” is that I serve the sprouts without the sauce to my daughter and then add the lemon sauce for my husband and me. That’s explained in the last paragraph of the recipe section.
Yael
Ahh! I see! Well, then. I must be thinking of a different blog post with two or maybe it was three different ways to prep brussels sprouts. In any case, we DO use this recipe a lot — we just made it tonight — delicious!
Gwen
Just want to say that I love this recipe and make it quite often when fresh organic sprouts are available. Thanks!
Jobina
Hi. I tried these tonight but added cooked broccoli to the end and made more of the sauce to make it more of a cheesy soup. It was really good!!
Jobina
I forgot to say in my email that I added nutritional yeast to it to make it a soup.