Creole Brussels Sprouts
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
One of the key ingredients in this side dish is Creole mustard. It has a sharper, richer flavor, and when combined with garlic and lemon zest, it transforms ordinary butter into a delicious sauce. Simply toss it with cooked Brussels sprouts to infuse the vegetables with a rich flavor. Sprinkle the sprouts with cayenne pepper and serve as a side dish with any meat or poultry dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g Brussels sprouts
- 1 tbsp Creole mustard
- 1 tsp. grated lemon zest
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Recipes with similar ingredients: Brussels sprouts, lemon zest, mustard, ground cayenne pepper
Cooking the dish according to the recipe:
- Combine 2 tablespoons softened butter with 1 tablespoon Creole mustard, 1 teaspoon grated lemon zest, and 1 grated garlic clove. Boil 700 g (16 oz) halved Brussels sprouts until tender, 6 minutes. Drain, add mustard-infused butter, and chopped chives. Season with salt and cayenne pepper.
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