Brussels Sprouts in Mustard Sauce

111 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“The Brussels sprouts are cooked in chicken broth and therefore do not have the bitter aftertaste they have when cooked in water. My children love this recipe.” - by Marilyn

Ingredients

2 tablespoons cornstarch
1/4 cup water
1 (14.5 ounce) can chicken broth
1 pound Brussels sprouts
2 teaspoons prepared Dijon-style mustard
2 teaspoons lemon juice

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Metric US

Original recipe yields 6 servings

Directions

Dissolve cornstarch in 1/4 cup water, and set aside.
In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

Nutrition

Amount Per Serving (6 total)

Calories
41 cal
2%

Fat
0.4 g
< 1%

Carbs
9.4 g
3%

Based on a 2,000 calorie diet

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Reviews (111)

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176

Deanna

Jan. 28, 2006

"Wow! Yummy!! I actually didn't make this recipe on the stovetop. I roasted the brussels sprouts in the oven. They were carmelized and oh so good! Just put the brussels sprouts in a baking dish, a..." See morelmost cover them with broth (I used about 1/4 less than the recipe called for), bake for 20 minutes on 400. Remove them from the oven, take out the brussels sprouts and prepare the mustard sauce in the baking dish (since there is less broth, the sauce gets really creamy-yum!!), return the brussels sprouts to the dish and bake for about 10 minutes until the sauce reaches the right consistency. These were the best brussels sprouts I have ever had!!"

AEZEPP

Jan. 31, 2006

"My husband and I really enjoyed this recipe. Even my toddler ate them! The only change I made was to add less corn startch (based on reviews I'd read). Sauce was creamy and very flavorful. It was ..." See morea great way to dress up often boring brussels. Will make again!"

Annaid

May. 29, 2005

"Yum! This is the best sauce ever and tastes great on the Brussels sprouts. I also use it on artichokes and asparagus. I put in 2 tablespoons of lemon juice instead of 2 teaspoons to suit my taste...." See more"

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