This delicious Dijon Mustard Brussels Sprouts dish is all about the flavor combination: delicate sweetness of the green apple paired up with the powerful sharpness of the blue cheese and complemented by the zesty taste of a good Dijon mustard!
This Dijon Mustard Brussels Sprouts dish is sweet and tangy at the same time – a perfect side dish to your Holiday table!
It is so amazingly quick to make that I find myself making it year after year. Only 30 minutes of total cooking time! Can’t beat that.
The main ingredients are Brussels sprouts, one green apple, a julienned onion, Dijon mustard and a blue cheese of your choice. Pretty healthy combination right there:
Brussels sprouts are boiled for 5 minutes to make them pleasantly soft. Onions are cooked in a large skillet until slightly browned and transluscent, then apples are added and cooked for about one minute, just to warm them up.
Next – to make the creamy sauce: heavy cream, mustard and nutmeg are added to the same skillet with onions and apples. Finally, Brussels Sprouts are brought into the mixture and the entire combination is cooked for 10 more minutes until all flavors are well blended!
The resulting dish is DELICIOUS! Serve it immediately, even though I must say I enjoy eating it the next day as well. Love Dijon Mustard Brussels Sprouts with Blue Cheese!
- 1 pound Brussels Sprouts, rinsed and halved
- 2 cups water for boiling Brussels Sprouts
- 1 medium onion, julienned
- 1 tsp kosher salt
- 1 large Granny Smith apple, peeled and chopped
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 3 tsp whole-grain Dijon mustard
- 4 Ounces Blue Cheese
- 1/4 tsp ground nutmeg
- Cut off the stem end of the Brussels sprouts and cut each in half from top to bottom. Place them in water, bring to a boil and cook for 5 minutes..
- Preheat a large skillet, add olive oil. Add the onions and cook them just until they turn semi-translucent, approximately 4 minutes. Add the salt and apples and continue to cook for another minute.
- To make the sauce, add heavy cream, mustard, blue cheese and nutmeg to the same skillet with onions and apples. Stir well. Add Brussels sprouts and cook in the sauce for 10 minutes. Serve immediately.
Adopted from Alton Brown’s recipe on Food Network