Braised Brussels Sprouts with Tarragon-Mustard Butter

Published November 1, 1995.

Why this recipe works:

When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.

When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.

less

Serves 4

When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half. The mustard sauce in this recipe may separate and appear curdled after the brussels sprouts are added. If so, continue cooking, and it should come back together.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection