Brussels Sprouts in Mustard Sauce

Brussels Sprouts in Mustard Sauce

112 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Marilyn
Recipe by  Marilyn

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Dissolve cornstarch in 1/4 cup water, and set aside.
  2. 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.
  3. 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.

Share It

Reviews (112)

Rate This Recipe
Deanna
180

Deanna

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, almost 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
63

AEZEPP

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 a great way to dress up often boring brussels. Will make again!

Annaid
49

Annaid

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.

More Reviews

Similar Recipes

Caramelized Brussels Sprouts with Pistachios
(226)

Caramelized Brussels Sprouts with Pistachios

Brussels Sprouts with Mushrooms
(97)

Brussels Sprouts with Mushrooms

Brussels Sprouts in a Sherry Bacon Cream Sauce
(109)

Brussels Sprouts in a Sherry Bacon Cream Sauce

Kielbasa with Brussels Sprouts in Mustard Cream Sauce
(60)

Kielbasa with Brussels Sprouts in Mustard Cream Sauce

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper
(55)

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Brussels Sprouts with Grapes
(28)

Brussels Sprouts with Grapes

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 41 cal
  • 2%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Brussels Sprouts in a Sherry Bacon Cream Sauce

>

next recipe:

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper