4.4/5
(14 Votes)
Ingredients
- 1 tablespoon unsalted butter $
- 1 pound medium Brussels sprouts, trimmed and halved
- 2 large shallots, thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons unsalted chicken stock, divided
- 2 1/2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 1/2 teaspoons chopped fresh thyme
Preparation
Step 1
1. Melt butter in a nonstick skillet over medium heat. Add Brussels sprouts to pan, cut side down; cook 2 minutes, without stirring. Add shallots to pan; toss to combine. Cook 2 minutes. Sprinkle with salt and pepper. Add 1/4 cup stock to pan; cover partially, and cook 3 minutes or until Brussels sprouts are crisp-tender. Combine remaining 2 tablespoons stock, mustard, and honey in a bowl; stir into sprout mixture. Sprinkle with thyme. Cook 1 minute, stirring well.
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