I LOVE Brussels sprouts, I really do. They are my current favorite vegetable, I will include them in as many meals as humanly possible, and I will attempt to make every recipe release Brussels, but I can’t, so I will only do it sometimes, like right now with this recipe! In summary: I love Brussels sprouts, in case I haven’t mentioned that yet. SO, the key to a great sprout is to 1. cook it correctly and 2. add good flavors. This recipe is ridiculously easy to make, but it is still packed with flavor and downright delicious. I chose to do a classic honey mustard sauce, which balances the vegetal, bitterness of the sprouts perfectly. There’s Dijon mustard (because I’m keeping it kinda fancy here – no yellow mustard!) and whole grain mustard. That’s right, TWO mustards for even more flavor and texture! The Brussels get seared, cut side down, until they’re golden and crisp, before the mustards, honey, and shallot are added and simmered into a sweet and tangy glaze. If you don’t like Brussels sprouts, I challenge you to make this dish and have your mind changed!
You could use just Dijon or whole grain here, but the flavor combination of the two is really out of this world! I would steer clear of yellow mustard for this recipe since it’s much more bright and acidic than other kinds, and could overpower the glaze.
I intentionally left the stock vague, because any stock will work in this recipe! If you’d like to keep the dish vegetarian, vegetable stock works great, but beef or chicken stock work just as well if that’s what you have on hand.
3. Customize the Glaze!
These mustard to honey ratios are perfect for me, but if you know you prefer a tangier honey mustard, up the mustards, and if you like it sweeter, simply add more honey!
Eitan Bernath is a chef, food & lifestyle content creator, entertainer, TV personality, and entrepreneur, best known for his viral videos on social media that showcase his cooking expertise and captivating personality.