It’s brussels sprouts season, so I think it’s fitting to take on a brussels sprouts recipe. This one browns the brussels sprouts in a cast-iron skillet, and then braises them in wine and broth, followed by creating a sauce by adding heavy cream and dijon. It was pretty tasty, but I’m not sure it was so much tastier than oil/salt/pepper brussels sprouts that I would go out of my way to have all of the ingredients on hand. (Though to be fair, it’s pretty easy to have all of these ingredients on hand.)
There are a few brussels sprouts recipes on SK’s website, though none of them are similar to my two favorite restaurant brussels sprouts experiences: Chuko’s fish sauce brussels sprouts and Community’s truffled brussels sprouts. Maybe I’ll have to figure those out on my own. Though I am looking forward to eventually making this one.
