Dijon-Braised Brussels Sprouts

Thanksgiving has come faster than ever this year. Although the weather in Texas hardly reflects the holiday season, the aroma of cinnamon and a pumpkin pie baking in the oven is filling my house with holiday spirit. 

I recently made the most wonderful brussels sprouts from a recipe I found over at smitten kitchen.  My whole family was quick to agree that these would make it onto our Thanksgiving menu, and I couldn't be more excited to make and devour them tomorrow. 

Dijon Braised Brussels Sprouts adapted from Smitten Kitchen

INGREDIENTS:

1 pound brussels sprouts

1 tablespoon unsalted butter

1 tablespoon olive oil

Salt

Freshly ground black pepper

1/2 cup dry white wine

1 cup broth (chicken or vegetable)

2 to 3 shallots, peeled and thinly sliced

2 tablespoons heavy cream

1 tablespoon smooth dijon mustard

 Trim the brussels sprouts and halve lengthwise. In a large,  skillet heat the butter and oil over medium heat. Arrange the halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. If your sprouts don't fit in one layer, brown them in batches, then add them all back to the pan before continuing.

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low, cover the pot with a lid, and cook the sprouts until they can be pierced easily with the tip of a paring knife, about 15-20 minutes.

Remove the lid, and scoop out brussels, leaving the sauce behind. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brusselsand serve immediately.

Bon Appétit!