Sauteed Brussels Sprouts is a nutrient-packed side dish that compliments any meal. The amazing cream-based sauce will entice even the pickiest eater.
Course Side Dish
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1/2cupcrème fraîcheor sour cream
Wash sprouts, cut off dry ends and half them.
Boil or pressure cook Brussels sprouts.To boil: Get 4 cups of water to a boil in a large pot, then add sprouts and boil on low for about 5-10 minutes or until juuust starting to soften. Then drain.To pressure cook: add 1 cup water to the bottom of pressure cooker, add trivet and stainless steel sieve, add sprouts to sieve and set pressure cooker to 2 minutes on high pressure. Immediately release pressure and remove sprouts.
Peel and finely chop garlic. Set aside.
Zest lemon. Set aside.
In a bowl, mix together the juice of half the lemon, dijon mustard, crème fraîche.
Preheat a large pan over medium and once hot add butter and olive oil and once hot, add Brussels Sprouts and stir-fry for about 2 minutes. Then add garlic, 3-4 sprigs thyme, and lemon zest and keep stir-frying until Brussels Sprouts are nice and brown.
Remove sprigs of thyme and add crème fraîche mixture to the Brussels sprouts, give them a quick stir, sprinkle with Parmesan and put on the lid to make the cheese melt.
If you have oven space, add to the broiler instead. This yields nicer color but if no oven space or broiler are available, the lid will do the trick.
Season with sea salt and pepper, sprinkle chopped pecan nuts on top of everything, decorate with fresh thyme, drizzle with remaining lemon juice and enjoy!