By Rylee Ahnen, University of Minnesota Nutrition Major
It’s amazing how much my taste buds have changed over time. I have very vivid memories of trying to hide my brussels sprouts from my mother so I wouldn’t have to eat them. Those strange little vegetables had the ability to ruin any meal, but now I can’t get enough of them. Brussels sprouts are awesome because they’re versatile and fairly inexpensive.
Also, brussels sprouts are a nutritional gold mine. (Nutrition majors actually say things like that.) Brussels sprouts are an excellent source of vitamin K and vitamin C, and they are also a good source of vitamin A. They are also full of dietary fiber which helps with digestion and helps us feel full!
Below is a simple recipe that I found while trying to get creative in the kitchen this winter. It’s no-hassle and they taste is phenomenal. They would be great for a side vegetable with any meal, or as a snack for any vegetable lovers.
Dijon-Braised Brussels Sprouts
1 Lb Brussels Sprouts
1 Tb Unsalted Butter
1 Tb Olive Oil
½ Cup White Wine
1 Cup Broth
2-3 Shallots (Sliced)
2 Tb Heavy Cream
1 Tb (Or more!) Dijon Mustard
2 Tb Parsley (Chopped)
- Cut brussels in half lengthwise
- In a large skillet heat the butter and oil
- Place brussels in the skillet, flat side down. Sprinkle with salt and pepper. Allow sprouts to brown for about 5 minutes.
- Once brussels sprouts are all browned, add shallots, wine, and broth and simmer covered for 15-20 minutes.
- After brussels sprouts are tender remove them from the sauce. Add cream to sauce and simmer for 2-3 minutes.
- Whisk Dijon into sauce. Pour over brussels sprouts and sprinkle with parsley.
- Serve immediately.