Creamed Brussels Sprouts w/Mustard & Shallots
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
Instructions
  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
Serve
  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
Recipe by Betor Family News at http://www.betor.org/2016/12/22/creamed-brussels-sprouts-wmustard-shallots