Braised Brussels Sprouts in Mustard Sauce

Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Email to someone
This recipe appears in my book The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Check out the book on Amazon if you're looking for more tasty recipes.

Everyone’s family seems to have special dishes that are required to be served on Thanksgiving. When I was little, my grandma always had to have an ambrosia salad. (You know, canned fruit and Cool Whip or cream cheese, maybe some coconut. I’m pretty sure hers involved Jello too. It was an ambrosia/Jello mold hybrid.) That particular item has been discontinued.

But Brussels sprouts are another item that always has to be served. For many years this was just frozen steamed Brussels sprouts. Not the most exciting of dishes. And certainly not the best if you’re trying to convert someone to the cult of Brussels sprouts devotees. (I’ve actually been a member since I was a child). Enter this recipe. My family made it this year, and everyone kind of went crazy for it. It might be the best Brussels sprouts recipe I’ve ever tried.

No more boring, slightly funky frozen Brussels sprouts!

  • olive oil for the pan
  • 1 large shallot, minced
  • 1 pound Brussels sprouts, ends trimmed, sliced lengthwise into 4-5 slices
  • 5 tablespoons water, divided
  • salt
  • 1/4 cup Dijon mustard
  • 1 tablespoon brown sugar
  • freshly ground black pepper
  1. Heat a large pan with a lid over medium heat. Lightly coat the pan with oil. Add the shallot and cook until softened, 2-3 minutes. Stir in the Brussels sprouts, 3 tablespoons of water, and a pinch of salt. Arrange the sprouts in an even layer. Reduce the heat to medium-low, cover, and cook for 5 minutes.
  2. Meanwhile, whisk the mustard, sugar, and remaining 2 tablespoons of water together in a small bowl.
  3. When ready, the sprouts should be bright green. Stir in the mustard sauce and a few cranks of black pepper. Cover, reduce the heat to low, and cook for 2-3 minutes.

(Serves 4-6)

The version my family makes has double the amount of sugar. I think the sweetness is why so many people like it. Mike and I thought it was almost too sweet though, which is why I’ve reduced the amount in the recipe above.

These Brussels sprouts will still have a bit of a bite to them. Cook them a few minutes longer to make them completely tender.

If you’re looking for other Thanksgiving ideas make sure to check out my spiced cranberry sauce and mushroom nut loaf.

I’m sharing this recipe in Slightly Indulgent Tuesday, Hearth and Soul Hop, These Chicks Cooked, and Full Plate Thursday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. What a nice idea. A honey mustard glaze sounds like a lovely compliment to brussel sprouts. I love the added tip to adjust the sweetness based on whether or not your trying to convert a brussels hater!

    • It’s difficult, but it can be done. Mike didn’t like Brussels sprouts until a year or two ago. Frozen Brussels sprouts really just don’t cut it.

  2. YUM! I love Brussels sprouts but only have a handful of recipes for cooking them. I can’t wait to give this a try. Thank you for sharing this recipe with the Hearth and Soul Hop.

  3. I adore Brussels sprouts but I have never had them with mustard! Definitely one to try this Christmas!

  4. Hi Kalinda,
    We have been really enjoying Brussels Sprouts lately and your Mustard Sauce would be delicious. I can’t wait to try it. Hope you are having a great holiday week end. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!
    Miz Helen

  5. Delicious I love this braised brussel sprout. Mustard sauce bring kick to it. Thanks for sharing with Hearth and soul blog hop.

  6. YUM, I love Brussels Sprouts, thanks for sharing with the Hearth and Soul hop.

  7. Thank you ladies! I always enjoy your events!

  8. Yum yum delicious! I made the recipe tonight as is and it turned out great. Next time I might try reducing the sugar just to see how it tastes. Miss you!!!

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission. For example, if you click through to Amazon via one of my links, I receive a commission of approximately 7% for any product you purchase.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician.


Copyright 2014 Pickled Publishing LLC - All rights reserved. Content may not be copied or republished without my express permission. Privacy Policy