Name: Braised Brussels Sprouts with Tarragon-Mustard Butter
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound brussels sprouts, small, firm, bright green, rinsed with stem ends and discolored leaves removed; 1/2 teaspoon table salt; 4 tablespoons unsalted butter; 1 tablespoon Dijon mustard; 1 teaspoon dried tarragon; Salt and ground black pepper

Why This Recipe Works

When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.

Before You Begin

When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half. The mustard sauce in this recipe may separate and appear curdled after the brussels sprouts are added. If so, continue cooking, and it should come back together.

Instructions

Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and set aside.

Melt butter in medium skillet over medium heat. Whisk in mustard until smooth; add tarragon. Cook, stirring constantly, until bubbly, about 30 seconds.

Stir in sprouts, coating well with butter mixture. Cook, stirring frequently, until heated through, 3 to 4 minutes. Season to taste with salt and pepper and serve.