These flavorful Dijon Brussels sprouts are simple but packed with flavor, sautéed until tender crisp, and make a perfect healthy side for an elegant meal.
One of the nice things about running this blog is that I get to have vegan Thanksgiving all November long. I never had vegan Thanksgiving at all before I started blogging: my family never would've tolerated a turkey-less holiday.
But now I've got a whole month to share sides and mains and desserts. My husband and I have a vegan Thanksgiving dinner at home at least twice a week during the month or so leading up to the holiday.
I first shared the recipe for these Brussels sprouts back in 2013, my first year of blogging, and feeling the need to round out the meal, I made a handful of other Thanksgiving-y dishes to go with it. That was when it first dawned on me that I'd found a way to enjoy some (okay, lots of!) vegan Thanksgiving meals, even if they don't occur on the actual holiday.
These days my family as a whole actually leans more towards vegan, so while the entire meal isn't vegan, it's getting close. And it's pretty cool to see everyone enjoying the assortment of vegan dishes that show up at the table.
If I could only get everyone (i.e., mom) to enjoy Brussels sprouts. I'm not sure it'll happen, but I think if there's dish that could do it, it'd be this one.
The sprouts for this get sliced nice and thin. I love all my Brussels sprouts, but sometimes when they're whole or even halved or quartered it can be like, dude, this is a lot of sprout to chew.
Sliced sprouts are much more delicate. And slicing your Brussels sprouts you the opportunity to reach a higher seasoning to sprout ratio, which can mitigate the sprouts' bitterness (which I happen to love, but to each his own).
Once you've got your sprouts sliced, begin making the dish by heating a bit of olive oil in a skillet. Add some garlic and sauté it for just a minute, then add the sprouts and sauté them until they just begin to tenderize and turn bright green. Next, in goes some white wine. Let it cook off, then add Dijon mustard, salt and pepper.
You've got to love a holiday side that comes together in minutes.
Tips for Making Awesome Dijon Brussels Sprouts
- Don't slice the sprouts too thick or too thin. Use a sharp knife and get them to about ⅛ inch thick. Too thick and they won't cook all the way through. And if you cut them paper thin they'll get soggy when you cook them. If you like soggy vegetables, go for it!
- I prefer whole grain Dijon mustard for this recipe, and Trader Joe's brand is my favorite. It's also super cheap!
- I don't recommend making this one ahead of time. Again, the sprouts will get soggy. In fact, I recommend cooking the sprouts immediately before serving. What you can do is slice the sprouts a day or so in advance, so the prep work is minimal the day of serving.
- This recipe calls for white wine. As always, check with Barnivore to ensure yours is vegan.
- The "Brussels" in Brussels sprouts refers to the city of Brussels. So capitalize it and put an "s" on the end. I guess that isn't really a recipe tip, but it drives me nuts when people don't do it.
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Dijon Sauteed Brussels Sprouts
These flavorful Dijon Brussels sprouts are simple but packed with flavor, sautéed until tender crisp, and make a perfect healthy side for an elegant meal.
Ingredients
- 8 ounces (about 3 cups) fresh Brussels sprouts
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ¼ cup dry white wine
- 2 tablespoons Dijon mustard (I prefer whole grain, but that's your call)
- Salt and pepper, to taste
Instructions
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Clean the Brussels sprouts and slice them about ⅛ inch thick.
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Coat the bottom of a medium skillet with olive oil and place it over medium heat.
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When the oil is hot, add the garlic and sauté for about 1 minute, until very fragrant.
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Add the Brussels sprouts and continue to sauté for about 2 minutes, just until they turn bright green and begin to tenderize.
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Add the wine and cook 1-2 minutes or until most of the liquid has evaporated.
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Stir in the mustard and remove the skillet from the heat.
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Season with salt and pepper to taste.
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Serve.
That is a great idea! I have done a similar recipe in the past and I swear I ate the entire recipe myself. SOOO good. http://www.floridacoastalcooking.com/2012/03/roasted-brussels-with-creamy-mustard-sauce.html Too funny!
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!
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.
This sounds like a delicious recipe -- I love anything with brussels sprouts that doesn't rely on crazy amounts of sugar or bacon. I'll bet the veggies really shine in this dish! I actually included your post in my blog's Weekend Wrap-Up today -- I've left the link below if you're interested. Thanks for the wonderful recipe, and Happy Almost Holidays!
http://www.floptimism.com/2013/12/weekend-wrap-up-nutritious.html
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!!
We love Brussel sprouts, and many things spicy, so the idea of dijon mustard added sounds very attractive
Thank you! It's really a fantastic combination!
Do you think the B. SProuts could be sliced in a food processor?
Robin M
I think that would work!
This sounds like a great way to make sprouts! I usually roast them in the oven but a quick stovetop approach is always welcome, and mustard is such a great flavor pairing with Brussels sprouts.
I'll have to at least triple the recipe though - my family of four can polish off a couple of pounds at dinner sometimes...
Lol. Sometimes I think I can polish off a couple pounds of sprouts at dinner! I hope you and your family enjoy this! :)
This is a delicious recipe. I made it to go with Thanksgiving dinner. It was easy and there wasn't a leaf left over. I did use my food processor to slice the brussels and that worked great, too! Thank you for sharing.
I'm so glad you enjoyed it! Thanks Stephanie!