Tender Brussels Sprouts Boursin Cheese (Printable)
Tender Brussels sprouts coated in creamy Boursin cheese with garlic and herbs
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
02 - 1 small shallot, finely chopped
→ Dairy & Cheese
03 - 5 ounces Boursin cheese (garlic & fine herbs, or flavor of choice)
04 - 2 tablespoons unsalted butter
→ Liquids & Seasonings
05 - 3 tablespoons vegetable or chicken broth
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Garnish (Optional)
08 - 1 tablespoon 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 butter. Add the finely chopped shallot and sauté for 2 minutes until fragrant and translucent.
03 - Add the blanched Brussels sprouts to the skillet and sauté for 3–4 minutes, allowing them to lightly caramelize and develop golden-brown edges.
04 - Pour in the broth and let it simmer for 1 minute. Reduce heat to low, then 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 Hacks:
01 -
- The creamy Boursin melts into a sauce that makes you forget you are eating vegetables, and that is a genuinely useful trick when feeding skeptical guests.
- It goes from cutting board to table in half an hour, which means it is practical enough for a random Wednesday but indulgent enough for a holiday spread.
02 -
- Overcooking the sprouts during the blanch turns them mushy and releases that sulfurous smell everyone dreads, so set a timer and err on the side of slightly firm.
- Adding the cheese over heat that is too high causes it to separate into oily clumps instead of melting into a smooth sauce, so keep it low and be patient with the stirring.
03 -
- Dry the blanched sprouts thoroughly on a clean towel before adding them to the skillet, because excess water is the enemy of that satisfying golden sear.
- Let the skillet get truly hot before adding the sprouts and resist the urge to stir constantly, since patience is what gives you those deeply caramelized edges that make this dish unforgettable.