Creamed Brussels Sprouts w/Mustard & Shallots


Creamed Brussels Sprouts w/Mustard & Shallots
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4 servings
  • 1 lb brussels sprouts
  • ½ tsp PeachDish Salt
  • 2 tbsp Olive Oil
  • 2 tbsp. butter
  • 1 medium shallot
  • 1 garlic clove
  • 2 tbsp. grain mustard
  • 1 tbsp. sherry vinegar
  • ½ cup cream
  • parsley
  • oregano
  1. Pre-heat oven to 400
Prepare mise en place
  1. Trim loose leaves and stems from Brussels sprouts then half lengthwise
  2. Peel, halve and thinly slice shallots
  3. Peel and thinly slice garlic
Roast Brussels sprouts
  1. In a medium bowl, combine Brussels Sprouts, ½ tsp PeachDish Salt and olive oil then toss well to coat.
  2. Spread in a single layer on a heavy baking dish.
  3. Bake 20-25 minutes, or until Brussels sprouts are fork-tender and slightly browned.
Prepare sauce
  1. Heat a skillet over medium heat and add the butter.
  2. When butter is melted, add shallot and garlic, and cook for about 5 minutes, until shallot begins to become translucent.
  3. Add the mustard and vinegar, and stir well to combine.
  4. Stir in the cream and bring to a simmer
  1. Add Brussels sprouts to the skillet and stir to coat with sauce.
  2. Season to taste with PeachDish Salt.
  3. Transfer to a serving bowl, and top with parsley and oregano