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About the Dish

  • Brussels Sprouts

    Brussels Sprouts

  • PeachDish Salt

    PeachDish Salt

  • Butter

    Butter

  • Shallot

    Shallot

  • Whole Grain Mustard

    Whole Grain Mustard

  • Sherry Vinegar

    Sherry Vinegar

  • Whipping Cream

    Whipping Cream

  • Parsley

    Parsley

  • Oregano

    Oregano

METHOD

1
Prepare your mise en place: Trim loose leaves and stems from Brussels sprouts; halve lengthwise. Peel, halve and thinly slice shallots. Peel and thinly slice garlic. Pick and chop parsley and oregano leaves.
2
In a medium bowl, combine Brussels sprouts, 1/2 tsp. PeachDish salt and olive oil. Toss well to coat, then spread in a single layer in a heavy baking dish. Bake 20-25 minutes, or until Brussels sprouts are fork-tender and slightly browned.
3
Heat a skillet over medium heat, and add the butter. When butter is melted, add shallot and garlic, and cook about 5 minutes, until shallot begins to become translucent. Add the mustard and vinegar, and stir well to combine. Stir in the cream and bring to a simmer.
4
Add Brussels sprouts to the skillet and stir to coat with sauce. Season to taste with PeachDish salt.
5
Transfer to a serving bowl, and top with parsley and oregano. Enjoy!