Brussels Sprouts With Mustard, Apples and Caraway
Updated December 12, 2022
Francesco Tonelli for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds brussels sprouts
4 tablespoons unsalted butter
1 ½ cups thinly sliced onion (1 medium)
Salt
2 pounds Golden or Red Delicious apples (about 6)
¾ cup apple juice
2 teaspoons Dijon mustard (do not use grainy mustard)
3 shallots, chopped fine (1 cup)
1 tablespoon caraway seeds
2 teaspoons apple cider vinegar
Nutritional analysis per serving (12 servings)
23 grams carbs; 10 milligrams cholesterol; 136 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 6 grams fiber; 468 milligrams sodium; 3 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
- Step 2
Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and ½ teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
- Step 3
Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
- Step 4
Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
- Step 5
Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
- Step 6
Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.
Private Notes
Comments
Mark, Once you cut off a bit of the base, what you are left with is the "leaves" mentioned in the recipe, even though tightly packed at the center. I would tear off the outer leaves an maybe slice the packed ones. Then you don't have to cook very long.
We deconstructed the Brussels sprouts for years. It was a tedious task. Now we just slice them up small. Works just as well.
For years before it became common I deconstructed the sprouts into leaves and sautéed with a garlic clove and EVO salt & pepper, and convinced many people that they did love Brussels after all. I also cut them into thin slices if I’m in. Hurry, but I think the leaves still taste best.
We deconstructed the Brussels sprouts for years. It was a tedious task. Now we just slice them up small. Works just as well.
The recipe only says to cook the leaves of the sprouts. What about the sprouts themselves?
Mark, Once you cut off a bit of the base, what you are left with is the "leaves" mentioned in the recipe, even though tightly packed at the center. I would tear off the outer leaves an maybe slice the packed ones. Then you don't have to cook very long.