Tender Brussels Sprouts With Boursin (Printable)
Tender Brussels sprouts enveloped in creamy Boursin cheese, creating a luscious European 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 Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts, cooking for 4–5 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 3–4 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, add the Boursin cheese, and stir continuously until the cheese is fully melted and evenly coats the sprouts.
05 - Season with salt and freshly ground black pepper to taste. Remove from heat.
06 - Transfer to a warm serving dish. Garnish with chopped fresh parsley and lemon zest if desired. Serve immediately.
# Expert Suggestions:
01 -
- The creamy Boursin melts into every layer of the sprouts and creates a sauce without any flour or heavy cream.
- It takes barely thirty minutes from fridge to table, which means you can pull it together while a roast chicken rests.
02 -
- Overcooking the sprouts during the blanch turns them mushy and releases that sulfurous smell everyone dreads, so set a timer and err on the side of firm.
- Adding the cheese over high heat causes it to separate into oily strings instead of a smooth sauce, so always kill the heat to low first.
03 -
- Cut the sprouts in half through the stem end so the layers hold together and the flat side gets a beautiful sear in the pan.
- Keep a tablespoon of pasta water or broth from blanching and stir it in if the cheese sauce tightens up too much before serving.