Evolution of a Recipe

Great cooks are always tinkering with their recipes, and Jim Dixon of RealGoodFood is no exception. This one for brussels sprouts is genius and will have even the most skeptical eater asking for seconds.

I usually cook brussels sprouts one of two ways. If I’m in a hurry, they get shredded, cooked in olive oil with some onion or shallot for about 15 minutes, then finished with a splash of Katz Orleans method vinegar (typically Gravenstein apple cider, but sometimes one of the others). This is delicious.

The dish I learned from Jason French and David Padberg (from their days at clarklewis) takes longer. I split the sprouts into halves or quarters, cook them with a chopped onion for about 40 minutes so they’re browned nicely, then mix in a generous amount of whole grain mustard. It’s incredibly good, too.

More recently I tried combining these techniques and was very happy with the results. So I’m adding a third approach to the lineup.

Shredded Brussels Sprouts with Mustard

Slice the brussels sprouts in half lengthwise, then cut into coarse shreds. Cook a diced shallot for a couple of minutes in extra virgin olive oil, then add the shredded sprouts. Cook over medium heat for about 15 minutes, add a splash of Katz Gravenstein apple cider vinegar and about a quarter cup (a few healthy dollops) of good mustard (I used Dulcet’s Creole mustard; like all of the Dulcet products, it’s really good). Cook for a few more minutes, then serve hot.