Tender Brussels Sprouts Boursin (Printable version)
Tender sprouts coated in creamy Boursin cheese create a luscious 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 translucent.
03 - Add the blanched Brussels sprouts to the skillet and sauté for 3–4 minutes, stirring occasionally, until they develop a light golden-brown color on the edges.
04 - Pour in the broth and let it simmer for 1 minute. Reduce the heat to low, then add the Boursin cheese. Stir continuously until the cheese is completely melted and evenly coats the sprouts in a creamy sauce.
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 while hot.
# Expert tips:
01 -
- Boursin does all the heavy lifting here, so you get a luxuriously creamy sauce without making a roux or standing over the stove whisking forever.
- The entire dish comes together in about half an hour, which means it is completely doable on a weeknight but elegant enough for a holiday table.
- Even people who swear they dislike Brussels sprouts tend to go quiet after their first bite of these.
02 -
- Do not skip draining the sprouts thoroughly after blanching because excess water will make the Boursin sauce runny instead of velvety.
- Keep the heat low when you add the cheese, as high heat can cause Boursin to separate and turn grainy rather than smooth.
03 -
- Cut the sprouts in half through the stem end so the leaves stay attached and the halves hold together during cooking.
- Take the Boursin out of the fridge about fifteen minutes before you need it so it softens slightly and melts more evenly into the sauce.