I think our oven is on its last legs. Things just aren’t baking or roasting right. This is especially unfortunate, as we’re moving into prime roasty/bakey season. So, our go-to plan for brussels sprouts (olive oil, salt, pepper, roast) is no longer a no-brainer. But steaming is a little…blah.
Enter braising. I’ve never really done this (to my knowledge), so I appreciated the clear instructions in this recipe from Smitten Kitchen. I made a couple of small alterations, and that’s what I’m posting here.
1 T unsalted butter
1 T olive oil
1 lb/500 g brussels sprouts, trimmed
Freshly ground black pepper
2 to 3 shallots, peeled and thinly sliced
2 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 T heavy cream
1 T smooth dijon mustard (or more to taste)
2 T chopped flat-leaf parsley (optional)
Heat oil in a wide skillet over medium heat. When it shimmers, add butter and when butter melts, add sprouts and arrange in a single layer, cut-side down (if they don’t all fit, brown in batches, then add all for next steps). Sprinkle with salt and pepper and allow them to cook until lightly browned, about 5 minutes. Add shallots and garlic, stir and cook until they soften slightly. Add wine and broth and bring to a simmer, lower heat to medium-low, then cover and cook for 15-20 minutes, or until sprouts are easily pierced with a knife.
When sprouts are cooked, remove them from the skillet with a slotted spoon, leaving the liquid behind. Add cream and simmer for 3 minutes, then whisk in mustard. Adjust seasoning as necessary, add sprouts back to skillet to heat through and coat with sauce.