These days with kale having possibly peaked in popularity and cauliflower rushing to claim its spot, the tiny cabbagelike vegetable that used to be relegated to holiday meals alone is waiting in the wings to be the next in the Brassica Olracea family to be adored. In this recipe, the flavor of mustard complemented by a touch of garlic and mellowed out by butter (or coconut butter for vegans) giving the dish an inviting aroma and irresistible flavor.
yield: 4 servings | prep time: 8 minutes | cooking time: 20 minutes
- 1 pound Brussels sprouts
- 1 cup light vegetable stock or water
- 1 clove garlic
- 1 ½ to 2 teaspoons Dijon mustard
- ½ teaspoon sugar, agave or coconut syrup
- 4 tablespoons unsalted butter or coconut butter
- Salt and pepper to tast
Trim the tough ends from each Brussels sprout, discarding any damaged leaves as well. Using the tip of a paring knife, poke an X-shape into the end of each sprout so that it will cook evenly. If the Brussels sprouts are large, instead of scoring the base, cut them in half. Rinse trimmed vegetables well.
Bring the stock to a boil in a large skillet. Add the Brussels sprouts and return to a boil. Cover the pan and cook, tossing the Brussels sprouts around in the stock occasionally, for about 5 minutes. Using a garlic press, add the garlic to the pan along with the mustard and sweetener.
- Reduce heat to medium and continue to cook, tossing occasionally, until the Brussels sprouts are tender, about 12 to 15 minutes. Most of the stock should have been absorbed or evaporated by this time; there should be just enough to cover the bottom of the pan.
- Remove from the heat and gradually add the butter, tossing the pan to allow it to thicken slightly as it combines with the stock, working in enough butter to to coat the Brussels sprouts with a delicate glaze.