Jim Franco
Makes 8 to 10 servings

You can clean the Brussels sprouts and peel and cut shallots the day before making this dish. Note: A pan with a wide, flat bottom, such as a skillet, will reduce a liquid much faster than a high-sided saucepan. In general, reduce cream mixtures at a low boil so they don't boil over, but stocks or wine can be reduced over high heat. Prep: 17 minutes, Cook: 25 minutes.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper. Bake on a 15- x 10- x 1-inch jellyroll pan at 425° for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.

Step 3

Heat remaining 1 tablespoon butter and oil in skillet over medium heat. Sauté shallots for 2 minutes or until translucent and cooked through. Add vinegar; reduce heat to low, and cook 1 minute. Stir in mustard and cream; bring to a low boil. Let simmer and reduce about 5 minutes or until sauce is thick and creamy. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top. Serve remaining sauce on the side.

Ratings & Reviews

Onecentinvegas's Review

April 13, 2013
These were deeeeee-licious! I steamed them in the microwave with a tablespoon of butter and a touch of water. Added the grainy mustard andf steamed them a little longer. Husband loved them and I did, too. Served them with rotisserie-cooked cornish game hens. Nice basic dinner and very tasty.

aboone0509's Review

February 24, 2013
I'm not a fan of brussel sprouts in general but this recipe has me absolutely craving this dish! Even my kids love it!

Sharonbowling's Review

November 24, 2012
Outstanding!! I made this for Thanksgiving dinner.

vlg2009's Review

September 29, 2012

NatickCook's Review

October 29, 2011