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About the Dish

  • Brussels Sprouts

    Brussels Sprouts

  • PeachDish Salt

    PeachDish Salt

  • Butter

    Butter

  • Shallot

    Shallot

  • Garlic

    Garlic

  • Whole Grain Mustard

    Whole Grain Mustard

  • Sherry Vinegar

    Sherry Vinegar

  • Whipping Cream

    Whipping Cream

  • Parsley

    Parsley

  • Oregano

    Oregano

METHOD

1
Heat oven to 375° F.
2
MISE EN PLACE Trim loose leaves and stems from brussels sprouts; halve lengthwise. Peel, halve and thinly slice shallot. Peel and thinly slice garlic. Pick and chop parsley and oregano leaves.
3
In a medium bowl, combine brussels sprouts, 1/2 teaspoon PeachDish Salt and 2 tablespoons olive oil. Toss well to coat, and spread in a single layer on a heavy baking pan. Bake until brussels sprouts are fork-tender and slightly browned, 20-25 minutes.
4
Heat a skillet over medium heat, and add butter. When butter is melted, add shallot and garlic, and cook until shallot begins to become translucent, about 5 minutes.
5
Add mustard and vinegar. Stir well to combine. Stir in cream, and bring to a simmer. Add brussels sprouts to the skillet, and stir to coat with sauce. Season to taste with PeachDish Salt.
6
Transfer brussels sprouts to a serving bowl, and top with parsley and oregano. Enjoy!