Tarragon Mustard Butter Braised Sprouts

A Little Sprout Story

I used to turn my nose up at brussels sprouts. So did my grandson, Leo. One day, I cooked them this new way. He took a tiny bite. Then he ate the whole bowl! I still laugh at that.

It taught me something important. How you cook food changes everything. A little love in the pan makes all the difference. Do you have a food you learned to love?

Why This Recipe Works

First, we simmer the sprouts. This makes them tender inside. No hard, bitter centers! Then we coat them in a special butter.

The butter has mustard and tarragon. The mustard is tangy. The tarragon is sweet, like licorice. Together, they make magic. Doesn’t that smell amazing? This matters because flavor should hug the vegetable, not fight it.

The Magic Butter

Let’s talk about that sauce. You melt good butter. Then you whisk in the mustard. It will sizzle and foam. That’s a good sign!

Add the tarragon. The heat wakes up its flavor. Fun fact: tarragon is sometimes called “little dragon.” It has a gentle, fiery spirit. Stir it for just half a minute. Your kitchen will smell like a fancy French cafe.

Putting It All Together

Now, add your drained sprouts back to the pan. Gently stir them in the golden butter. Coat every little leaf. Let them get hot and happy for a few minutes.

Taste one. Needs salt? Add a pinch. Pepper? A twist from the mill. This last step matters. You are the boss of your own flavor. Do you like more mustard or more herbs in your food?

A Dish for Sharing

These sprouts are not just a side dish. They are a conversation. They sit proudly next to a roast chicken. Or they make a simple weeknight meal feel special.

Food is about more than eating. It’s about the stories we tell at the table. It’s about changing our minds, like Leo did. What’s the last food story you told your family?

Ingredients:

Ingredient	Amount	Notes
Brussels sprouts	1 pound	Small, firm, bright green, rinsed with stem ends and discolored leaves removed
Table salt	½ teaspoon	For initial braising
Unsalted butter	4 tablespoons
Dijon mustard	1 tablespoon
Dried tarragon	1 teaspoon
Salt and ground black pepper	To taste	For final seasoning

My Cozy Sprouts with a Mustard Hug

Hello, my dear. Come sit at the counter. Let’s talk about Brussels sprouts. I know, I know. Some folks make a face. But trust your grandma Grace. These aren’t the sad, boiled ones from old stories. We’re giving them a cozy butter bath. It makes them sweet and tender. The mustard and tarragon give a little happy kick. Doesn’t that smell amazing? It reminds me of Sunday dinners. My grandkids even ask for seconds now. I still laugh at that.

We start with the littlest, brightest green sprouts we can find. They cook up the sweetest. Here is how we make our kitchen magic.

Step 1: Put your sprouts in a good pot. Add half a cup of water and some salt. Bring it to a lively boil. Then, turn it down to a gentle whisper. Cover it and let them steam. Give the pan a little shake now and then. This helps them cook evenly. They are done when a knife slides in easily. (My hard-learned tip: Don’t peek too much! The steam needs to stay in to cook them right.)

Step 2: Now, let’s make the sauce. Melt the butter in a skillet. It should foam a little. Whisk in the mustard until it’s all smooth and friendly. Then sprinkle in the dried tarragon. It will smell like a sunny garden. Stir it for about half a minute. You’ll see it get all bubbly and happy.

Step 3: Time for the hug! Toss your drained sprouts right into that golden butter. Stir them gently so each one gets coated. Let them warm through and soak up all that flavor. Finally, give them a taste. Do they need a pinch more salt or pepper? What’s your favorite cozy spice to add? Share below! Then, serve them straight from the pan.

Cook Time: About 15 minutes
Total Time: 25 minutes
Yield: 4 side servings
Category: Side Dish, Vegetables

Three Fun Twists to Try

Once you love the basic recipe, try playing with it. Cooking should be fun, not strict. Here are three of my favorite little changes.

Bacon Buddy: Chop two slices of bacon and cook them first. Use that tasty bacon fat instead of some of the butter. Sprinkle the crispy bits on top.

Lemon Zing: Add the zest of one small lemon to the butter sauce. It makes everything taste bright and fresh. My friend Clara taught me that.

Honey Sweet: Whisk a teaspoon of honey into the mustard butter. It balances the mustard so nicely. Perfect for a sweeter tooth.

Which one would you try first? Comment below!

Serving with a Smile

These sprouts love to be part of a family meal. I serve them right in my old ceramic bowl. It feels like home. They are wonderful next to a simple roast chicken. Or piled on a plate with buttery mashed potatoes. For a pretty touch, sprinkle on some chopped parsley.

What to drink? A cold glass of apple cider is just right. The sweetness dances with the mustard. For the grown-ups, a crisp white wine works beautifully. It sips like a cool autumn afternoon. Which would you choose tonight?

Keeping Your Sprouts Happy for Later

Let’s talk about storing these tasty sprouts. They are best fresh from the pan. But leftovers are a treat too. Cool them completely first. Then tuck them into a sealed container in the fridge. They will keep for about three days.

You can freeze them, but the texture softens. I freeze them for soups and stews. I once froze a whole batch for my grandson’s visit. He loved them in a chicken pot pie! Batch cooking is a smart idea. Double the recipe on a quiet Sunday. You’ll have a lovely side dish ready for a busy Wednesday.

Why does this matter? It turns cooking from a chore into a gift for your future self. Reheat sprouts gently in a skillet with a splash of water. This keeps them from drying out. Have you ever tried storing it this way? Share below!

Little Fixes for Common Sprout Troubles

Even simple recipes can have hiccups. Here are three common ones. First, soggy sprouts. This happens if they are boiled too long. Steam them just until a knife slides in easily. Draining them well is the secret step.

Second, a bitter taste. Older, larger sprouts can be bitter. I always choose small, firm, bright green ones. I remember using huge sprouts once. The dish was not our favorite! Third, a broken butter sauce. If the heat is too high, the butter can separate. Keep the heat at a gentle bubble.

Fixing these issues builds your cooking confidence. It also makes sure every bite is full of flavor. Getting the texture right lets the tarragon and mustard shine. Which of these problems have you run into before?

Your Quick Sprout Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your mustard label to be sure.

Q: Can I make it ahead? A: You can braise the sprouts early. Make the butter sauce and combine them just before serving.

Q: What if I don’t have tarragon? A: Dried thyme is a lovely swap. Use the same amount.

Q: Can I double the recipe? A: Absolutely! Use a bigger pan so everything cooks evenly.

Q: Any optional tips? A: A squeeze of lemon at the end is wonderful. *Fun fact: Tarragon is sometimes called the “little dragon” herb.* Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy making these sprouts. Cooking is about sharing warmth and good food. My kitchen is always open for a chat. I would love to hear about your cooking adventures.

Tell me what your family thought. Or share your own clever twist on the recipe. Have you tried this recipe? Give your experience in the comments. Your stories are my favorite thing to read.

Happy cooking!
—Grace Ellington.