When I lived in New York, I was introduced to this amazing restaurant called Westville.  They serve fresh, high quality ingredients prepared simply and yet better than you've ever tasted before.  The best part? A whole section of their menu is dedicated to seasonal vegetables.  You can order one as a side, or you can order the Market Plate, which is a platter of 4 different vegetable dishes.  And everything is so delicious!  I do have a favorite, though.  I especially love their Brussels Sprouts.  
Since I moved to Chicago, I have been trying to re-create this recipe and it hasn't been quite right.  Then, I found a list of ingredients and decided to try it one more time.
And this is the closest I have ever gotten.

Here's how you make it!

Ingredients
1 bushel of Brussels Sprouts (quartered)
2 cloves of garlic
1/2 of a shallot
1/4 tsp rosemary (I used a spice blend that has rosemary in it)
salt and pepper
1/2 tsp thyme
1/4 cup white wine
3 1/2 Tbsp Dijon mustard
2 1/2 Tbsp honey
1/4 cup olive oil

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Quarter the Brussels. 
Finely mince one clove of garlic.  Roughly chop the other. Roughly chop the shallot.

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Combine the minced garlic, rosemary, thyme, Dijon, honey, and olive oil.  Lightly salt and pepper. Whisk until combined.   It should be a thick mixture.  Set aside.

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Heat some olive oil on a saute pan.  Add the chopped garlic and shallot.

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Add the Brussels.  Mix them into the garlic and shallot.


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Add 1/4 cup of white wine and cover the pan. Let the Brussels steam until most of the liquid has evaporated and they are fork tender.  Don't let it go too long, you don't want them to get mushy.

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Turn up the heat slightly and spread them out so each one has contact with the pan.  
This will help them crisp a little bit.


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Add the honey Dijon mixture and turn down the heat just a touch.


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Mix it all in.


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Let it cook and caramelize slightly.  The sauce will thicken and stick to the Brussels.


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Taste one, and make sure the seasonings are to your liking.


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Serve it!


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Yum yum yum!


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Oh, Westville, if I can't have you, I'm glad I have this!


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I made this as a side dish, but these Brussels stole the show.


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I hope you like them!

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xoxo







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