Tender Brussels Sprouts Boursin Cheese (Printable Version)
Tender Brussels sprouts coated in creamy Boursin cheese create this luscious European-style 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 (Optional)
08 - 1 tbsp chopped fresh parsley
09 - Zest of ½ lemon
# How-To:
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, stirring occasionally, until fragrant and softened.
03 - Add the blanched Brussels sprouts to the skillet. Sauté for 3–4 minutes, allowing them to develop a light golden brown color on the cut sides.
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 is fully 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 -
- The Boursin melts into a sauce that is so silky you will want to lick the skillet clean.
- It turns the most divisive vegetable at the table into the dish everyone fights over for seconds.
- Thirty minutes from fridge to table, and most of that time you are barely doing anything.
02 -
- Do not skip draining the sprouts thoroughly after blanching, because wet sprouts make the cheese sauce greasy instead of creamy.
- Add the Boursin off direct high heat or it can separate and become grainy rather than smooth.
- This dish waits for no one, so have everything else ready before you start the cheese step.
03 -
- Cut the largest sprouts into quarters so everything cooks evenly and you do not end up with a mix of mushy and crunchy in the same pan.
- Always crumble the Boursin with your fingers before adding it to the pan because it melts faster and more evenly than dropping it in one solid lump.