Mustard Caraway Brussels Sprouts

dsc_1522RECIPE #341, DAY #522


ORIGINAL RECIPE: “Brussels Sprouts with Mustard Butter and Caraway” from Deborah Madison’s Vegetarian Cooking for Everyone*

TIMING: 20 minutes

DIFFICULTY: Needs a little vegetable exprience

TOOLS: Paring knife, small pan, soup pot, whisk

COOK TYPE: Stovetop

HEALTH: You could halve the butter here and still get tasty results. Brussels sprouts are excellent for you, so we wouldn’t want to miss out.

EXPERIENCE: I love Brussels sprouts, and so do my stepdad and brother-in-law. So, these were made for the three of us, but I really like to think of a person as I make each component of a holiday meal. It makes it more special, for me.

NOTES: These did not “hold” well (in a warming bin, over a low heat source). They turned from a vibrant green to a gray, and the sauce thinned and fell to a watery puddle at the bottom. After all that hard work of trimming the sprouts, I would serve right away, next time.


  1. Trim off the woody and brown bits of 1 pound Brussels sprouts and with a paring knife cut a little x in the bottom of each. Meanwhile, bring a soup pot of salted water to a boil.
  2. Put the sprouts in the water and boil gently for 6-8 minutes, until tender but still very green. Drain and allow to steam dry. (Dry manually, if necessary.)
  3. Meanwhile, melt 4 tablespoons unsalted butter in a small pan over medium heat. Add 1 minced shallot and cook until translucent. Add 1 small pressed garlic clove and stir for 30 seconds. Remove from heat and whisk in 1 tablespoon Dijon mustard, 1 tablespoon minced parsley, and salt and pepper. Set aside.
  4. In your serving bowl, place your dry sprouts. Drizzle with the mustard butter, 1/2 teaspoon bruised caraway seed, and salt and pepper, Toss gently and taste for seasoning.


Serve with just about any meat-and-potatoes or meat-and-grain meal, especially inspired by Eastern Europe or Russia.

*Recipe changed from the original.



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