dijon brussels sprouts
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Side Dish

Dijon Brussels Sprouts

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I am finally back with a real recipe post!!! Its been almost a week now I think, but it was a super busy one. Between visiting family and a lot of work stuff, this week wasn’t really a “let’s try something new” week. I did a lot of recipe revisiting to find some favorites again (plus a little take out). But last night we tried a few new things!

Have you ever been out to a restaurant and thought “all the sides sound so good, can I just have them?” Well, thats what we did last night! I started with some Brussels Sprouts inspired by our last trip to NYC from one of Zakarian’s restaurants. They are blackened with a dijon-lemon sauce!!

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These start like so many others. First, render down some pancetta for the fat (hopefully avoiding setting off the smoke alarm, which we have gotten good at avoiding). Then let the sprouts really blacken on the flat side. Finally toss in the sauce ingredients and start stirring it all up!

Its easy and tasty yet, somehow, it feels fancier and more than just a simple side! Sprouts are still easily one of my favorite side dishes especially when made like this!

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We also went with an Instant Pot risotto. Rob had been wanting this for a while, but that will be the topic of a future post!


Dijon Brussel Sprouts

A delish side dish inspired by one of the best brussels sprouts I have had from my last trip to NYC.
Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: French
Keyword: brussels sprouts, Dijon, french, Mustard, pancetta, side, skillet, tarragon, vegetable, veggie, veggies
Servings: 4 People

Ingredients

  • 1 Lb Brussels Sprouts halved
  • 1/4 Cup Pancetta
  • 1/4 Cup Champagne Vinegar
  • 1/2 Lemon juiced
  • 1 Tbs Dijon
  • 1 Tbs Grainy Mustard
  • 1 Tsp Tarragon minced
  • Salt & Pepper

Instructions

  • In a cast iron skillet over medium-high heat render the pancetta. Start with the pancetta in the pan cold so that it slowly heats up and renders off (it can sear and smoke heavily if you throw it in to a hot pan). Once the pancetta starts to crisp and you halve a good amount of rendered fat in the pan, remove the pancetta with a slotted spoon and place on a paper towel lined plate.
  • Add the brussels sprouts, flat side down and cook for 5-6 minutes or until well browned. Stir the brussels sprouts and allow to brown slightly on the other sides.
  • Add the lemon, vinegar, mustard, and tarragon. Cook for another 2 minutes over a low heat.
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