Equipment
Ingredients
Vegetables
- 450 g brussels sprouts, trimmed and halved
Dressing
- 15 ml balsamic vinegar
- 10 g dijon mustard, smooth
- 15 ml extra virgin olive oil
- 2 g herbes de provence, dried
- sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 88 kcal
- Protein
- 4 g
- Carbohydrates
- 11 g
- Fat
- 4 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 252 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 455 mg
- Calcium
- 59 mg
- Iron
- 2.0 mg
- Magnesium
- 27 mg
- Phosphorus
- 78 mg
- Zinc
- 0.5 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 96 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 201 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.8 mg
- Folate
- 69 mcg
- Water
- 100 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim the woody base from each Brussels sprout and cut them in half lengthwise. Remove and discard any yellowed or loose outer leaves.
Add about 2.5 centimeters of water to the medium saucepan and bring to a rapid boil at 100 C / 212 F.
Place the prepared sprouts into the steamer basket, place over the boiling water, and cover tightly. Steam until tender but still offering a slight bite, roughly 6 to 8 minutes.
While the sprouts are steaming, combine the balsamic vinegar, Dijon mustard, extra virgin olive oil, herbes de Provence, and a pinch of sea salt in a mixing bowl. Whisk vigorously until the mixture is fully emulsified and thickened.
Carefully remove the steamer basket from the heat. Transfer the hot sprouts directly into the mixing bowl containing the dressing. Toss well until every sprout is evenly coated in the glaze.
Transfer the dressed sprouts to a serving dish and serve immediately.
Chef's Notes
- Sizing matters immensely for steaming. Try to purchase Brussels sprouts of a uniform size, or cut large ones into quarters and leave tiny ones whole to ensure they finish cooking at the exact same time.
- Mustard is a natural emulsifier. Whisking it with the vinegar before adding the oil helps create a creamy, stable dressing that effortlessly clings to the smooth surface of the vegetables.
- Tossing the sprouts while they are piping hot is crucial. The heat slightly reduces the harsh acidity of the vinegar and helps the vegetables absorb the deep flavors of the herbes de Provence.
- If your herbes de Provence blend contains large pieces of dried lavender, you may want to gently crush it between your fingers before adding it to the dressing to release its essential oils and prevent an overpowering floral bite.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Microwave on high for 60 seconds, or toss in a hot skillet for 2 minutes.
Troubleshooting
Mushy, waterlogged Brussels sprouts
Cause: Over-steaming or leaving them covered in the hot pot off the heat
Fix: Cannot be fixed, but can be pureed into a flavorful vegetable mash
Prevention: Check for doneness at the 5-minute mark and immediately remove from heat once tender
Dressing pools at the bottom of the bowl instead of clinging to the sprouts
Cause: The emulsion broke or was not whisked sufficiently before adding the vegetables
Fix: Toss vigorously in the warm bowl to re-emulsify using the mustard as a binder
Prevention: Whisk the mustard and oil thoroughly until creamy before adding the hot sprouts
Cultural Context
Brussels sprouts have long been a staple of Northern European agriculture, particularly in Belgium where they originated and earned their name. The addition of herbes de Provence and Dijon mustard bridges this humble Northern brassica with classic Southern French flavors. This preparation method modernizes the vegetable by avoiding the heavy, sulfurous boiling methods of the past, opting instead for a bright, acidic finish.
