Brussels sprouts aren’t easy to love. They’re funny looking as veggies go, and the sulfuric odor they emit when overcooked is, uh, kind of a turnoff. So Sunday night I test-drove a quick-and-easy brussels sprouts recipe provided by Reader restaurants contributor Rob Christopher, who could never stand the baby brassicas until he discovered the joy of smothering them in mustard and butter. 


Brussels sprouts with mustard-caper butter (adapted from Local Flavors by Deborah Madison, Broadway Books 2002)


  • 3 tbsp unsalted butter
  • 2 tbsp chopped fresh chives or parsley
  • 1 tbsp capers
  • 2 1/2 tsp Dijon mustard
  • 1 garlic clove
  • Kosher salt
  • 1 lb brussels sprouts, preferably small


Combine the butter, chives, capers and mustard in a small bowl and mix thoroughly. Mince the garlic to a paste with a pinch of salt and stir it into the butter. Taste and adjust the seasoning. Bring a large pot of salted water to a boil. Cut the sprouts in half lengthwise, or leave whole if small. Boil until tender, about 7-8 minutes; test by piercing with a knife. Drain well and return to the warm pot. Add the flavored butter and stir well.