Dairy-free Dijon-Braised Brussels Sprouts Recipe
I love Brussels sprouts, but as of late I find myself resenting the urge so many have to always add a ton of salty meats or heavy fats to them. Don’t get me wrong; they are delicious with butter, cream or crisp bacon, but they are worth a try done a lighter way, too.
This recipe was adapted — sans butter and heavy cream — from a post I stumbled upon from Smitten Kitchen. I nixed and added a few ingredients to make it non-dairy and more health-conscious.I usually serve these over some cauliflower rice, which catches the sauce that you top them with. Delish.
A yummy Brussels sprout dish sans bacon or pancetta and more inventive than adding some S+P and oil? Who knew… 🙂
Ingredients: Dijon-Braised Brussels Sprouts Recipe
1 pound Brussels sprouts
1 tablespoon coconut oil
Freshly ground black pepper
1 cup low sodium chicken broth
1/2 cup white wine
2 shallots, thinly sliced
3 tablespoons almond milk
2 1/2 tablespoons Dijon mustard
– Trim ends of Brussels sprouts and remove any browned or wilted outer leaves. Slice lengthwise and then soak in water for 10-15 minutes.
– Melt coconut oil in cast-iron skillet over medium heat and then arrange Brussels sprouts in skillet sliced side down, in a single layer. Add fresh pepper to taste.
– Cook sprouts, without turning them, for about 5 minutes or until they are slightly browned on one side.
– Reduce heat and add the wine, sliced shallots and chicken stock. Bring to a light simmer and cover skillet with foil. Cook for approximately 15 minutes or until sprouts have softened. Test them by piercing them with a pairing knife.
– Remove sprouts from pan and whisk in milk and Dijon. Let simmer until slightly thickened.
– Spoon some sauce — to taste — over sprouts and serve. Enjoy!