Sharing the spotlight. 2

Brussels sprouts with bleu cheese mustard butter from Jonathan Bardzik on Vimeo.

Not only have Brussels sprouts become the trendiest member of the Brassica family, but they have been pigeonholed for caramelization. No one wants to hear about a Brussels sprout today unless it’s roasted, flash fried, or sautéed in bacon fat…

…sorry, the thought of caramelized Brussels sprouts with salty, sweet, fatty bacon is so mesmerizing, I forgot what I was saying. I may actually have forgotten my name.

But it gets me thinking, “How do the other Brussels sprouts feel?” Can I create an equally tempting, saliva-inducing dish with no caramelization whatsoever? Some quick reading on other flavors with a strong affiliation for Brussels sprouts offers clear direction. Strong bleu cheese and sharp mustard pair with shallot and vinegar, all folded into farm-fresh butter. Melting over briefly boiled Brussels sprouts, the dish is as tempting as any caramelized concoction.

These sprouts may not displace their sugary cousins, but they will certainly earn equal billing.

BONUS! You can make the bleu cheese mustard butter ahead of time and chill it in the fridge or freezer. Steam some Brussels sprouts on that busy Tuesday after work and you’re ready to eat!


Photography by Sam Armocido.

Blue Cheese and Mustard Buttered Brussels Sprouts

Serves 6

What do you do with that leftover bleu cheese, mustard butter? Serve over steaks, chicken, green beans, cauliflower, squash, crusty Sourdough bread…


  • 1-1 1/2 pounds Brussels sprouts
  • 1/2 pound butter, softened
  • 4 ounces sharp bleu cheese, softened
  • 2 tbs grainy mustard
  • 1 shallot, finely minced
  • 1 tbs chives
  • 1 tbs minced parsley
  • 1/2 tsp Champagne vinegar


  • Trim bases of Brussels sprouts, cut in half and remove any loose or discolored leaves. Place in the steamer basket of a pan set over water.
  • Blend together butter, bleu cheese, mustard, shallot, parsley and chives using a spatula or food processor.
  • Blend in 1/2 tsp Champagne vinegar, a few drops at a time. Season to taste with salt, pepper and more vinegar as needed.
  • Steam Brussels sprouts until just crisp-tender. The core should still be very firm.
  • Remove Brussels sprouts from pan and toss with 3-4 tbs butter.
  • Roll remaining butter in parchment or plastic wrap and freeze.

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