Dijon-braised Brussels sprouts from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • rhb on January 28, 2023

    Great recipe; I did not scoop out the sprouts, just added the cream, simmered a bit, then added the mustard. Next time I will cook the sprouts for about 10 minutes to start.

  • FJT on February 05, 2019

    A good, tasty alternative to my usual sprout recipes. Didn't take as long to cook the sprouts as the recipe says - they would have been mush after 20 minutes simmering!! I'm sure I'll make this again on occasion.

  • hirsheys on November 23, 2017

    Made these for Thanksgiving 2017 - they were a good option because they didn't need to be cooked in the oven. I didn't pull them out of the pan to make the sauce, which was fine. (Mine were pretty well cooked after 15 minutes.)

  • nyb34 on November 12, 2016

    Made for a Stuffsgiving, very delicious! Took longer than written to cook, perhaps because I had tripled the recipe. Light mustard flavor, not very strong.

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