CALLING ALL FANS OF BRUSSELS SPROUTS

This is for the poster in search of a preparation for Brussels sprouts that might win over some anti-Brussels sprouts folks. Since I did this dish last year, I've been doing riffs on it - such as, chopping the Brussels sprouts, cooking them along with minced onions on the stove top in a large deep skillet in some chicken broth, then adding lemon juice and zest, capers and mustard. I toss it with pasta and enjoy. P.S. I'll offer some Thanksgiving wine recs tonight, after I get back home. I'm thinking New World viogniers, German rieslings and some Rhone Valley reds.
cheers,
Andy
11.20.07

BRUSSELS SPROUTS
WITH MUSTARD-LEMON-CAPER SAUCE
2 pounds of Brussels sprouts, about 4 dozen
2 tablespoons unsalted butter
2 tablespoons olive oil
Sea salt and ground black pepper


For the sauce:
One-quarter cup unsalted butter
2 cloves garlic, crushed through a press
3 large shallots, very finely minced
2 large lemons, zested and juiced
One-half cup tiny green capers
One-half cup Dijon mustard
2 tablespoons chopped flat-leaf parsley leaves

Preheat oven to 450 degrees.
Rinse and trim Brussels sprouts. Layer the sprouts on the bottom of a rimmed baking sheet. Dot with the butter, sprinkle the olive oil atop the sprouts, then season with salt and pepper. Roast in the 450-degree oven for about 20 to 25 minutes or until tender and able to be pierced easily with a knife.

Meanwhile, make the sauce: In a very large skillet set over medium heat, melt the butter. Stir in the garlic and shallots and cook for 5 minutes, stirring. Stir in the zest of the lemons, cook a minute, then stir in the lemon juice and the capers and cook 5 to 6 minutes. Reduce the heat to low and stir in the mustard. Stir briskly to fully incorporate the mustard into the liquids. Add the parsley, then spoon the roasted Brussels sprouts in the skillet. Toss the sprouts with the mustard-lemon-caper sauce and, when well coated, transfer to a serving dish and serve. Serves 8.