Dijon Braised Brussels Sprouts

Made these for Christmas this year and the sauce is incredible. If you don't think you like Brussels Sprouts, try this recipe. Of course, I love Brussels Sprouts when done properly and this is going into regular rotation. They are in season this time of year and was able to find a whole fresh stalk to use.

Ingredients:
1-2 lbs brussels sprouts, halved and any wilted outer leaves removed
1 tablespoon olive oil to coat the pan
Salt & pepper to season
1/2 cup dry white wine
1 cup broth (chicken, beef, or vegetable)
2 to 3 shallots, peeled and thinly sliced (I skipped due to time, but would be a good addition)
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard

Servings:
I think we got 4 servings out of a whole stalk of Brussels Sprouts.

Instructions:
Trim sprouts and halve lengthwise. Oil a sheet pan and place Brussels Sprouts cut side down and season with salt and pepper. Roast at 450 degrees F for 10-20 minutes until golden brown (or fully cooked). If they didn't brown the oven wasn't hot enough or there wasn't enough oil in the pan. I like the caramelized flavor the browning gives them. When done, make the sauce by adding the wine and stock and reduce by about half. Lower the heat and add the mustard and cream. Either add all the Brussels to the pan or spoon over the top in a dish. Voila! Quick deliciousness and relatively healthy.

Recipe From:
Smitten Kitchen

Christmas Dinner of Mustard Glazed Lamb Ribs, Herb Popovers, and the Dijon Braised Brussels Sprouts. Rest of the recipes coming...