“People do not give Brussels sprouts the love and respect that they deserve,” says ICE Los Angeles Campus President Lachlan Sands. “Many people overcook them so they taste and smell like cabbage, and that really turns people off.”
One way to avoid that unappealing aroma is using Chef Sands’ no-fail recipe. “The key thing about this recipe is that because of the mustard, the flavors all meld together very well,” he says. “It’s hard to mess this up.” A go-to in the Sands household, this side pairs well with almost any protein, especially braises and roasts, and adds a nice visual component to a holiday plate.
Ingredients
- 1 pound Brussels sprouts, trimmed
- 1/4 cup Kosher salt
- 1 gallon water
- 2 quarts ice water
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 shallots, finely minced
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon sour cream (optional)
- Salt and pepper (to taste)
Directions
- Remove outer leaves from Brussels sprouts. Using a paring knife, cut an “X” into the base (stem) of the sprout.
- Bring water to a boil, add Kosher salt.
- Once the salt has dissolved, add the sprouts.
- While the sprouts cook, prepare an ice water bath.
- When tender (after 5-7 minutes), remove the sprouts and quickly shock them in the ice water bath. Drain sprouts and halve them lengthwise.
- Using a 10-inch sauté pan, heat vegetable oil over a medium-low flame. Sweat garlic and shallots until they become translucent (just a few minutes).
- Add chicken broth and Dijon mustard and allow to thicken slightly.
- Add the sour cream and sprouts. Reduce heat and allow the Brussels sprouts to warm through.
- Season with salt and pepper before serving.
Pro tip: Taste the sprouts before adding them to the pan. “If they have a green or raw flavor, cook them for 1–2 minutes in the sauce. Otherwise, just warm them up,” Sands advises.
Browse more recipes from ICE chefs here and meet Chef Sands on a tour of our Los Angeles campus.
