In their prime, Brussels sprouts are incredibly buttery, sweet, and tender —high on my list of favorite vegetables. However; they really must be served only when they are very fresh, young and in season. Otherwise, they will probably be tough and bitter; further tarnishing their undeserved bad reputation.
Yield : 4 to 6 servings
Prep Time : 15 minutes
Ingredients
Sauce
- 1½ cups yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons real maple syrup or honey
- ¼ to ½ teaspoon salt
- 1 tablespoon minced fresh dill (or 1 teaspoon dried dill)
- Freshly ground black pepper to taste
- 1 to 1½ pounds Brussels sprouts
- 1 tablespoon butter
- Salt to taste
Directions
Whisk together the sauce ingredients in a medium-sized bowl. Cover and let the mixture come to room temperature. (You can also heat it gently in the microwave for about 40 seconds.) Set aside.
Quarter or mince the Brussels sprouts, unless they are very small, in which case leave them whole.
Melt the butter in a large skillet. Add the Brussels sprouts and sprinkle lightly with salt. Stir, cover, and cook over medium heat until quite tender (8 to 10 minutes).
When they are done to your liking, transfer them to a serving bowl or small platter, and pour the sauce over the top. Serve right away.
Notes
If you prefer not to cook the Brussels sprouts in butter, you can just steam them instead.
The sauce also doubles as a great topping for broiled fish or roasted potatoes.
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