Dijon Sauteed Brussels Sprouts

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As I was getting this post together I came up with a great idea! I can’t believe I didn’t think of this sooner! See, I was reviewing all of my photos of this dish, thinking of how delightfully Novemberish it is, and I realized what a nice Thanksgiving side it would make. Now, I’d already thought a bit about Thanksgiving and what I planned on doing with the blog. I figured I’d have to make do with a single main dish or dessert post, as I’ve never cooked an entire Thanksgiving dinner in my life because there just aren’t enough plant eaters in my life to fit around my table, and I don’t see my immediate family tolerating a holiday without turkey.

What dawned on me was this: I can do Thanksgiving one dish at a time, and share the recipes with you throughout the month of November! It’s like I’m finally hosting my very own vegetarian Thanksgiving dinner, but without the stress of doing it all in one day and having to please a houseful of omnivores. Yay!

So here I present you with my first of many Thanksgiving posts, which, amazingly, wasn’t even intended to be a Thanksgiving post at the time that I prepared it. Actually, this recipe was a side dish that I made as a way to use up some extra Brussels sprouts that I purchased for a totally different recipe. You know what that means? If you like Brussels sprouts, you are in luck. There’s more where this came from.

Dijon Sauteed Brussels Sprouts
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups fresh Brussels sprouts
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • ¼ cup white wine
  • 2 tbsp. dijon mustard (I prefer whole grain, but that's your call)
  • generous black pepper, to taste
Instructions
  1. Wash and slice Brussels sprouts as thin as you can get them.
  2. Heat olive oil over medium in medium sized skillet. Add garlic and sautee for about one minute.
  3. Add Brussels sprouts and continue to sautee for about 3-4 minutes, or until they turn a beautiful bright green.
  4. Add wine and cook 1-2 minutes or until evaporated. Add mustard and pepper, mix to coat, and serve.

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Comments

    • says

      That’s so funny – I think I’ve said before that great minds think alike! I love that you got them on the stalk. I was just admiring some big old brussel sprout stalks at a farmer’s market yesterday. I might need to buy some and try out your version. The vegenaise sounds like a nice addition – they look so creamy and delicious!

  1. says

    Thanks for this recipe. I made it last night, and even though I eyeballed the mustard and overdid it a bit, I really liked the result. What a great way to eat a vegetable that has a bad rap.

    • says

      Thank you! I love the mildly bitter flavor of Brussels sprouts and really enjoy how the Dijon complements them in this recipe. I hope you and your readers enjoy them! Thanks so much for the link and Happy Holidays to you as well!!

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