Tender Brussels Sprouts With Boursin (Printable)
Tender halved sprouts sautéed in butter, then coated in melted Boursin cheese with shallots for a creamy, savory European-style 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
# 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 unsalted butter. Add the finely chopped shallot and sauté for 2 minutes until fragrant and softened.
03 - Add the blanched Brussels sprouts to the skillet and sauté for 3–4 minutes, allowing them to lightly brown and develop a golden exterior.
04 - Pour in the broth and let it simmer for 1 minute. Reduce heat to low and add the Boursin cheese. Stir continuously until the cheese melts completely 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 serving dish. Garnish with chopped fresh parsley and lemon zest if desired. Serve immediately while warm.
# Expert Advice:
01 -
- The Boursin melts into a sauce that clings to every layer of the sprouts like it was always meant to be there.
- It turns a humble vegetable into something people actually reach for seconds of, even the skeptics at your table.
02 -
- Do not skip draining the sprouts thoroughly after blanching, because wet sprouts will steam instead of browning and the cheese sauce will turn watery.
- Keep the heat low when you add the Boursin because high heat can cause the cheese to separate and become grainy instead of smooth and luscious.
03 -
- Cut any especially large sprouts into quarters so everything cooks at the same rate and the cheese can work its way into every layer.
- If the Boursin is cold from the refrigerator, break it into small pieces before adding it to the pan so it melts faster and more evenly without overcooking the sprouts.