In winter, I love to often include the still little-known Brussels sprouts in my lunches or dinners! These incredible vegetables are quite underrated as they are spherical, and even when seasoned on the outside, tend to be less savory inside unless cut in half. With the trick I’ll show you, you’ll achieve a tasty side dish and super aromatic but above all extremely easy to prepare. Just clean them, blanch them in salted water for a few minutes and complete the cooking in the oven with a mustard dressing that will enhance their flavor. They will be great to accompany both red and white meat mains, or fish mains. I served them as part of a single dish for a light brunch based on these extraordinary small seasonal vegetables, rich in vitamins and minerals. Try them too!
If like me, you also love these adorable garden products rich in beneficial properties, I recommend you try these tasty alternatives:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
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- 1 lb Brussels sprouts
- as needed salt
- as needed pepper
- 4 tbsps extra virgin olive oil
- 2 tbsps lemon juice
- 1 tbsp mustard
- 1 pinch garlic powder
- as needed basil (dried)
- as needed sweet paprika
Tools
- 1 Saucepan
- 1 Knife
- 1 Slotted spoon
- 1 Baking tray
- 1 Parchment paper
- 1 Jar
- 1 Brush
Steps
First, proceed with cleaning the Brussels sprouts, removing the stem and the outer leaves that are more damaged or yellowed, which will detach easily, but without peeling them too much.
Continue like this for all of them, then wash them thoroughly under running water and cut them in half.
Plunge them into lightly salted boiling water and cook them for about 12′ uncovered.
Once blanched, drain them with a slotted spoon and transfer them onto a baking tray lined with parchment paper, placed all cut-side up. Let them cool slightly.
Adjust with salt and pepper.
Now take care of the dressing: in a small glass jar, pour the oil and the filtered lemon juice.
Add the garlic powder, the dried basil, and the paprika, and close the lid.
Shake the jar for a few seconds or until all the ingredients are well blended.
Generously brush the surface of the Brussels sprouts with this emulsion using a kitchen brush, leaving a little aside. Place in the oven at 400°F for 25′, then turn on the grill and continue cooking for another 5′.
Remove from the oven and serve Brussels sprouts with the remaining dressing.
And voilà… the Brussels sprouts with mustard dressing are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉Brussels sprouts with mustard dressing can be stored in the refrigerator in suitable refrigeration containers, preferably glass, for 2-3 days.
Tips, notes, variations, and suggestions
🟣For a vegetarian version, before baking, you can sprinkle the surface of the Brussels sprouts with a few tablespoons of grated Parmesan.
FAQ (Questions and Answers)
I only have mustard powder at home. Can I use it instead of mustard sauce?
The dressing used in the recipe, unlike other dressings like vinaigrette made by emulsifying liquid ingredients (usually oil, vinegar, and lemon juice), has the particularity of being creamy because it’s based on some sauce like mustard or mayonnaise, which gives that consistency. Therefore, to ensure that result, you can flavor a heaping tablespoon of Greek yogurt with half a teaspoon of mustard powder and you’re all set.
