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Braised Brussels Sprouts with Mustard and Thyme

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

Serves 4 (serving size: 1/2 cup)

If your sprouts aren’t equivalent in size, for larger Brussels, cut to a half size for even cooking.

Ingredients

  • 1 tablespoon unsalted butter
  • 1 pound medium Brussels sprouts, trimmed and halved
  • 2 large shallots, thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons unsalted chicken stock, divided
  • 2 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 1/2 teaspoons chopped fresh thyme

Nutrition Information

  • calories 93
  • fat 3.2 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 5 g
  • carbohydrate 14 g
  • fiber 5 g
  • cholesterol 8 mg
  • iron 2 mg
  • sodium 237 mg
  • calcium 56 mg

How to Make It

  1. Melt butter in a nonstick skillet over medium heat. Add Brussels sprouts to pan, cut side down; cook 2 minutes, without stirring. Add shallots to pan; toss to combine. Cook 2 minutes. Sprinkle with salt and pepper. Add 1/4 cup stock to pan; cover partially, and cook 3 minutes or until Brussels sprouts are crisp-tender. Combine remaining 2 tablespoons stock, mustard, and honey in a bowl; stir into sprout mixture. Sprinkle with thyme. Cook 1 minute, stirring well.

  2. Braised Brussels Sprouts with Balsamic and Grapes: Melt 1 tablespoon unsalted butter in a nonstick skillet over medium heat; add 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in 1 cup seedless red grapes and 1 tablespoon minced garlic; cook 1 minute. Sprinkle with 3/8 teaspoon kosher salt and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; cover partially, and cook 3 minutes. Stir in 1 tablespoon balsamic vinegar and 1 tablespoon unsalted chicken stock; simmer 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 3g (sat 9g, mono 8g, poly 3g); SODIUM 221mg

  3. Braised Brussels Sprouts with Cider and Bacon: Cook 2 slices center-cut bacon in a nonstick skillet over medium heat 5 minutes. Transfer to a plate; discard drippings. Add 4 teaspoons canola oil and 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 2 minutes, without stirring. Stir in 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 2 minutes. Add 2 tablespoons unsalted chicken stock and 2 tablespoons apple cider; cover partially, and cook 3 minutes. Crumble bacon over top. Stir in 2 tablespoons apple cider and 1 tablespoon light cream; simmer 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 123; FAT 7g (sat 6g, mono 3g, poly 5g); SODIUM 221mg

  4. Braised Brussels Sprouts with Chorizo and Garlic: Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add 1 ounce diced Spanish chorizo; cook 3 minutes, stirring occasionally. Transfer to a plate. Add 1 tablespoon olive oil and 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in 1 tablespoon minced garlic; cook 1 minute. Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; cover partially, and cook 3 minutes. Stir in chorizo. Serves 4 (serving size: 1/2 cup) CALORIES 127; FAT 6g (sat 7g, mono 6g, poly 9g); SODIUM 245mg