"I'm lucky to have a son who loves vegetables, especially Brussels sprouts. I improvised this recipe one weeknight with what I had on hand, and it was a huge hit at home. I even made it again a few days later, and it was a success once more. This is definitely a recipe that will be making regular appearances at our dinner table."
— Marilyn

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An Irresistible Way to Enjoy Brussels Sprouts

Brussels sprouts sometimes have a bad reputation. However, when cooked well, they become incredibly flavorful. In this recipe, they are finely shredded then pan-fried with golden potatoes, French shallots, and a creamy sauce enhanced with maple butter Dijon mustard.

The mustard adds a slight acidity that perfectly balances the natural bitterness of the Brussels sprouts. The cream and Parmesan round out the flavors to create a rich, comforting, and surprisingly addictive dish.

This is a simple recipe that's made in a single pan and transforms everyday ingredients into a memorable dish.

Even people who think they don't like Brussels sprouts might just change their minds.

Tips

Yellow potatoes are ideal for this recipe as they remain tender while maintaining a nice texture.

For an even more gourmet version, you can add some crispy bacon at the end.

If the pan becomes too dry during cooking, add a small splash of chicken broth.

Products used in the recipe

François Lambert Maple Butter Dijon Mustard
François Lambert Herbs de Provence with garlic flower

Frequently Asked Questions about Pan-Fried Brussels Sprouts

How to remove the bitterness from Brussels sprouts

The bitterness of Brussels sprouts significantly decreases when they are finely sliced and well browned in a pan. In this recipe, the maple butter Dijon mustard and cream also naturally balance this bitterness.

Can this recipe be prepared with other potatoes?

Yes. Yellow potatoes provide a very creamy texture, but red or white potatoes also work very well. Simply slice them thinly enough so they cook quickly in the pan.

Can the cream be replaced in this recipe?

Cream gives a rich and velvety texture, but you can also use a little more chicken broth for a lighter version.

Can this recipe be prepared in advance?

Yes. This sautéed dish stores very well in the refrigerator for two to three days. Simply reheat it gently in a pan with a little drizzle of cream or broth.