Brussels sprouts’ peak season is from September to January, making it one of the more common vegetables found in holiday meals. It can be prepared by boiling, steaming, sauteing, and braising, but my favorite method is roasting. I actually never tasted a brussels sprout until my culinary school days; I was one of those individuals who immediately misjudged the vegetable based on its reputation among kids. However, I discovered that if prepared correctly, the sprout can be quite delicious. With the right dressing and toppings, brussels sprouts are a great side to your main attraction. 

Serves 4 as a side

155

Brussels sprouts in a Honey Mustard Glaze

20 minTotal Time

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Ingredients

• 1 tbsp oil
• 1 lb brussels sprouts, stems removed, halved
• 1 shallot, minced
• 1/2 cup vegetable broth
• 1 tbsp whole grain mustard
• zest and juice of 1 lemon
• 2 tbsp honey
• salt and pepper
• 1/4 cup toasted, chopped walnuts
• 1/4 cup grated parmesan (optional)

Instructions

1. Heat 1 tbsp olive oil in a saucepan over medium-high heat. Add brussels sprouts and saute until browned. Add shallots and saute for 30 seconds or until tender. Add broth and bring to a boil. Reduce heat and simmer for 3-4 minutes or brussels sprouts are tender.
2. Meanwhile, mix together mustard with zest and juice of lemon and honey. Once the broth has evaporated, add mustard sauce. Stir to coat brussels sprouts. Season with salt and pepper.
3. Top with chopped walnuts and grated parmesan. Remove from heat and serve hot.

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https://www.cherryonmysundae.com/2013/12/brussels-sprouts-honey-mustard-glaze.html

**Helpful tips and common mistakes

If you like honey mustard dressing then you’ll enjoy this side dish. The dressing is based on the same ingredients as the salad dressing with the addition of walnuts and grated Parmesan.

I personally prefer roasting brussels sprouts over any other method because it allows the sprouts to caramelize. As the vegetable becomes tender, the outer leaves begin to brown and caramelize, adding another flavor element to the side dish.

Brussels sprouts are most commonly paired with salty bacon to give the vegetable more flavor; however, since I served mine with beef, I simply topped with toasted walnuts and freshly grated Parmesan. Simple, light and easy to prepare for any occasion!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.