Tender Brussels Sprouts With Boursin (Printable)
Tender halved sprouts sautéed in butter, then coated in melted Boursin with shallots for a rich, creamy side.
# What You'll 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
# Directions:
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 unsalted butter. Add the finely chopped shallot and sauté for 2 minutes until softened and fragrant.
03 - Add the blanched Brussels sprouts to the skillet and sauté for 3–4 minutes, tossing occasionally, allowing them to develop a light golden-brown color on the edges.
04 - Pour in the broth and let it simmer for 1 minute to reduce slightly. Reduce the heat to low, then add the Boursin cheese. Stir continuously until the cheese is completely melted and forms a smooth, creamy sauce coating the sprouts evenly.
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 Tips:
01 -
- The Boursin melts into a garlicky, herb flecked sauce that clings to every layer of the sprouts like it was designed for this exact purpose.
- It takes barely half an hour from cutting board to table, which means it works for a random Wednesday as easily as a holiday spread.
02 -
- Do not skip draining the sprouts thoroughly after blanching because wet sprouts will make the Boursin sauce watery and sad instead of lush and velvety.
- The cheese melts best when the heat is low and you are patient with constant stirring, because high heat will cause it to separate and turn grainy.
03 -
- Halve the sprouts through the stem end so they stay together during cooking instead of shedding leaves everywhere in the pan.
- Take the Boursin out of the fridge about fifteen minutes before you need it so it softens and melts faster when it hits the pan.