Brussel Sprouts with Mustard Caper Sauce
By susanwadle
Rate this recipe
4/5
(1 Votes)
Ingredients
- 3 T unsalted butter
- 2 T thinly sliced fresh chives or minced parsley
- 1 T salt packed capers finely minced
- 2-1/2 tsp Dijon mustard
- 1 garlic clove
- salt
- 1 pound brussels sprouts, preferably small
Details
Preparation
Step 1
Bring a large pot of well-salted water to a boil. Cut the Brussel sprouts in half lengthwise or leave whole if small. If left whole, cut X at base of sprout.
Boil until just tender, about 5 minutes. Drain well and return to the warm pot.
While water is boiling combine the butter, chives, capers, and mustard in a small saucepan and mix until smooth.
Mince the garlic to a paste with a pinch of salt and stir it into the butter. Melt flavored butter briefly but don’t cook. Toss butter mixture with cooked sprouts.
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