Tender Brussels Sprouts Boursin (Print Version)
Tender halved sprouts coated in melted Boursin cheese with shallots and butter for a rich, creamy European-style side dish.
# 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 (Optional)
08 - 1 tbsp chopped fresh parsley
09 - Zest of ½ lemon
# Preparation Steps:
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 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 caramelize and develop golden-brown edges.
04 - Pour in the broth and let it simmer for 1 minute. Reduce the heat to low and crumble in the Boursin cheese. Stir continuously until the cheese is fully melted and evenly coats the sprouts in a creamy sauce.
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 melts into a sauce that tastes like you worked way harder than you did.
- The whole thing comes together in one skillet with ingredients you probably already have.
- Even people who think they hate Brussels sprouts tend to go quiet after the first bite.
02 -
- Do not skip draining the sprouts thoroughly after blanching or your beautiful sauce will turn into a sad pool.
- Keep the heat low when adding Boursin because high heat can make it separate and turn grainy.
03 -
- Halve the sprouts through the stem end so the leaves stay attached and present beautifully on the plate.
- Toasting some hazelnuts or walnuts to scatter on top adds a crunch that makes this feel like a restaurant dish.