One of the hardest things for me to make at dinner is a vegetable. I have about five standard vegetable dishes that I make but we get really tired of them. When the holidays roll around I always try to make something new and different in hopes that we will enjoy it and put it into our regular rotation.
A few weeks ago I had a bag of Brussels Sprouts and dinner was going to be ready in 20 minutes. I thought I was going to make them how I normally do with bacon, garlic, and a little bit of balsamic and then realized I forgot to thaw the bacon. Not knowing what I was doing I through the Brussels Sprouts in a saute pan along with butter and garlic and tried to think of something to do with them.
After giving it some thought I came up with these Balsamic Mustard Brussels Sprouts. They are super easy to make and are packed with flavor. With just seven ingredients in them, and ones that I always have on hand, I’m pretty sure this is going on to my monthly rotation.
The Brussels Sprouts are sauteed in garlic butter and then drizzled with the balsamic mustard sauce. Then they are browned in the pan and sprinkled with salt. That is it! The mustard and the balsamic are both really strong flavors but mixed with the olive oil and broth and then cooked off slightly it really makes the flavor more mild.
I like that these are made on the stove top because I feel like during the holidays every dish is vying for space in the oven so it’s nice to be able to make something on top of the stove. It also prevents them from becoming overcooked which is another problem at the holidays because people forget about them in the oven. You could toss some bacon in with them if you wanted but I think this is a great vegetarian dish just the way it is.
- 2 lb. Brussels Sprouts, quartered
- 4 T. butter
- 4 garlic cloves, minced
- salt and pepper
- 1 T. balsamic vinegar
- 2 T. brown mustard
- 1 T. olive oil
- 1 T. vegetable broth
- Heat the butter in a large skillet over medium high heat.
- Once the butter is melted add in the Brussels Sprouts and sauce for 4 minutes.
- Add the garlic and continue to cook, stirring occasionally, for 1 minute.
- Meanwhile, whisk together the vinegar, mustard, olive oil, and broth in a bowl.
- Pour the mixture over top of the Brussels Sprouts and saute for 3-5 minutes or until they are beginning to brown.
- Remove from heat and sprinkle with salt.
A Hezzi-D Original recipe
Amount Per Serving: Calories: 113 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 15mg Sodium: 155mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 3g
Don’t forget to check out the other awesome Holiday Side Dishes posted today:
- Balsamic Mustard Brussels Sprouts from Hezzi-D’s Books and Cooks
- Broccoli Cheese Casserole from A Kitchen Hoor’s Adventures
- Cheddar Green Bean Casserole from Kate’s Recipe Box
- Cranberry Leek Wild Recipe from The Complete Savorist
- Easy Southern Succatash from Blogghetti
- Herbed Hasselback Potatoes from Family Around the Table
- Honey Glazed Carrots from Dutch Oven Daddy
- Honey Roasted Carrots with Thyme from Sweet Beginnings
- Hot Honey Skillet Corn from Our Good Life
- Okra Casserole from The Spiffy Cookie
- Par-Baked Dinner Rolls from Karen’s Kitchen Stories
- Pepper Bacon Mac N Cheese from Simply Inspired Meals
- Roasted Garlic and Herb Mushrooms from Cook with Renu
- Sauteed Brussels Sprouts with Bacon from Renee’s Kitchen Adventures
- Sauteed Chayote Squash with Onions and Bacon from A Day in the Life on the Farm
- Slow Cooker Macaroni and Cheese from Palatable Pastime