Best Brussels Sprouts With Mustard Glaze Recipes

UPGRADED TDAY SIDE: BRUSSELS SPROUTS WITH MUSTARD VINAIGRETTE

Upgraded Tday Side: Brussels Sprouts With Mustard Vinaigrette image

Chef Dan Kluger, author of "Chasing Flavor," shares his secrets to restaurant-quality brussels sprouts dressed in a mustard vinaigrette.

Provided by Chef Dan Kluger

Number Of Ingredients 15

Ingredients

2 tablespoons honey
2 ¼ teaspoons dry mustard powder (Dan likes Colman's)
3 tablespoons fresh lemon juice
1 tablespoon whole-grain mustard
1 ½ teaspoons Dijon mustard
1 tablespoon kosher salt
¼ cup extra-virgin olive oil
4 red finger chiles
Red wine vinegar
1 pound Brussels sprouts
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
1 teaspoon finely chopped rosemary
2 tablespoons finely chopped Pickled Red Onions
Flaky salt

Steps:

For the Mustard Vinaigrette, in a medium bowl, combine the honey and mustard powder
Blend with a fork until well mixed, then let stand for 10 minutes to bloom the mustard
Whisk in the lemon juice, whole-grain mustard, Dijon mustard, and salt
Slowly whisk in the olive oil until emulsified
The dressing can be made up to 2 days ahead and refrigerated until ready to use
For the Pickled Red Finger Chiles, thinly slice the chiles crosswise and discard the stems
Place in a small sterilized jar or storage container and cover with red wine vinegar
Cover and refrigerate for at least 12 hours before using
The pickled chiles will keep for about 2 weeks
Bring a large saucepan of salted water to a boil and prepare an ice bath
Working in batches, add the Brussels sprouts and blanch until slightly tender, 2 to 3 minutes
Transfer to the ice bath to cool, then transfer to paper towels to drain
Once all of the sprouts have been blanched, cut them in half lengthwise and pat dry with towels
In a large skillet, heat the oil over medium-high heat
Working in batches if necessary (don't crowd the pan), add the sprouts, cut-side down, and cook until well browned on the bottom, 5 to 7 minutes
Stir and continue cooking until tender and caramelized all over, about 5 minutes longer
Return all of the sprouts to the pan and add the butter and rosemary, tossing until the butter has melted and coated the sprouts
Add enough mustard vinaigrette to cover the bottom of a serving bowl (about ⅓ cup)
Top with the sprouts and sprinkle with the pickled onions and 1 tablespoon finely chopped pickled finger chiles
Season with flaky salt and serve

BRUSSELS SPROUTS WITH DIJON MUSTARD

Brussels Sprouts with Dijon Mustard image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup water
2 to 4 tablespoons butter
1/2 teaspoon salt
1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
2 tablespoons Dijon mustard

Steps:

Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
Pour over Brussels sprouts.