Name: Braised Brussels Sprouts with Nutmeg Scented White Sauce
Total time: 35 min
Ingredients: 1 pound Brussels sprouts, small, firm, bright green, rinsed with stem ends and discolored leaves removed, see illustrations below; 1/2 teaspoon table salt; 2 tablespoon unsalted butter; 2 medium shallots, minced; 1 tablespoon unbleached all-purpose flour; 1 cup whole milk or 2-percent milk, heated to a boil; 1/2 teaspoon table salt; 1/4 teaspoon ground black pepper; Pinch fresh ground nutmeg

Why This Recipe Works

When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.

Before You Begin

When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half. Scalding the milk makes it easier to blend in with the butter-flour mixture. There is little chance of lumping and the sauce comes to a boil more quickly as well.

Instructions

Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and set aside.

Heat butter in medium saucepan over medium heat. Add shallots; sauté until just softened, about 2 minutes. Whisk in flour; continue to cook for 30 seconds.

Increase heat to medium-high; whisk in hot milk. Continue to whisk until mixture comes to boil. Reduce heat to medium and simmer until fully thickened, 1 to 2 minutes longer. Season with salt, pepper, and nutmeg.

Add sprouts to sauce; toss to coat. Simmer until heated through, about 2 minutes longer. Adjust seasonings and serve immediately.