Dijon Brussels Sprouts by Katie Lee

Dijon Brussels Sprouts by Katie Lee


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Celebrity chef, and Clos du Bois winery ambassador, Katie Lee's recipe for dijon brussels sprouts would be a great addition to your Thanksgiving menu.

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Serving Size / Yield

6 servings


  • 2 Tbs. olive oil
  • 2 shallots, thinly sliced
  • 1 1/2 lbs. brussels sprouts, trimmed and quartered
  • 1/2 C. low-sodium chicken broth
  • 1 1/2 Tbs. fresh lemon juice
  • 2 Tbs. whole grain dijon mustard
  • kosher salt
  • freshly ground black pepper
  • 1/4 C. fresh bread crumbs, toasted

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  1. Heat the olive oil in a large skillet over medium heat.

  2. Add the shallots and cook until translucent, about 4 minutes.

  3. Stir in Brussels sprouts and sauté until they begin to brown, 3 to 4 minutes.

  4. Add the chicken broth, lemon juice, mustard, and salt and pepper. Toss until mixed.

  5. Reduce the heat to low, cover, and simmer until sprouts are tender, 7 to 8 minutes.

  6. Remove the cover and increase heat to evaporate any excess liquid.

  7. Transfer to a serving platter and sprinkle with toasted bread crumbs.

Pair with Clos du Bois Sauvignon Blanc


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