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Garlic Mustard Braised Brussels Sprouts

Dijon Braised Brussels Sprouts

Last week my sister-in-law told me that brussels sprouts are the new asparagus. Lucky for me I tried brussels sprouts for the first time a couple of weeks ago and I had this post up my sleeve. When I saw this recipe on Smitten Kitchen I liked how it was different than the standard bacon or pancetta with brussels sprouts. Although, I guess since it was both mine and Mr. KMW's first time trying brussels sprouts I didn't really need to mix it up, but I'm glad I did. We're on the brussels sprouts bandwagon now, but we'll probably still eat a lot of asparagus.

I use the Trader Joe's Aoili Garlic Mustard that I used to dip my Steamed Artichokes and Tilapia with Garlic Mustard Cream Sauce. I've said it before, but that stuff is so good. If you don't have any Aoili Garlic Mustard you can use straight dijon and add a couple of cloves of minced garlic or a teaspoon of garlic powder. 

1 pound brussels sprouts
3/4 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup dry white wine
3/4 cup low sodium chicken broth
3 shallots, peeled and sliced
2 tablespoons half and half
2 tablespoons aoili garlic mustard

Trim sprouts (if you're a newbie like me this video was helpful) and then cut in half lengthwise. In a large stovetop pan heat butter and oil over medium high heat. Place halved brussels sprouts flat side down in pan. Sprinkle with salt and pepper and cook for about 5-7 minutes (without turning over) until bottoms are browned. 

Add shallots, wine and chicken broth and bring to simmer. Reduce heat to medium, cover pan and cook for 15 to 20 minutes, until brussels sprouts are tender when poked with a fork. 

Remove brussels sprouts from pan. Add half and half and cook for 3 to 5 minutes over medium low heat, whisking occasionally. Whisk in garlic mustard sauce. Taste to see if mustard cream sauce needs more salt, pepper or mustard. 

Pour sauce over brussels sprouts, serve and enjoy!

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