Tender Brussels Sprouts With Boursin (Print Version)
Tender Brussels sprouts coated in creamy Boursin cheese create a luscious, satisfying side dish ready in 30 minutes.
# What You Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 small shallot, finely chopped
→ Dairy & Cheese
03 - 5 oz Boursin cheese (garlic & fine herbs, or flavor of choice)
04 - 2 tbsp unsalted butter
→ Liquids & Seasonings
05 - 3 tbsp vegetable or chicken broth
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Garnish
08 - 1 tbsp chopped fresh parsley
09 - Zest of ½ lemon
# How to Prepare:
01 - Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts, cooking for 4 to 5 minutes until just tender. Drain thoroughly and set aside.
02 - In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped shallot and sauté for 2 minutes until fragrant and softened.
03 - Add the blanched Brussels sprouts to the skillet and sauté for 3 to 4 minutes, allowing them to lightly brown and develop a golden crust.
04 - Pour in the broth and let it simmer for 1 minute. Reduce the heat to low, add the Boursin cheese, and stir continuously until the cheese melts into a smooth, creamy sauce that evenly coats the sprouts.
05 - Season with salt and freshly ground black pepper to taste. Remove the skillet from heat.
06 - Transfer to a warm serving dish. Garnish with chopped fresh parsley and lemon zest if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Boursin does all the heavy lifting so you barely need seasoning or technique.
- It turns the most polarizing vegetable into something people actually fight over at the table.
02 -
- Overcooking the sprouts during the blanch turns them mushy and bitter so set a timer for four minutes maximum.
- Adding the cheese over high heat causes it to break and become grainy instead of velvety.
03 -
- Halve the sprouts through the stem end so the leaves stay attached during cooking.
- A splash of cream or an extra tablespoon of broth can rescue a sauce that gets too thick off the heat.