Braised Brussels Sprouts in Mustard Sauce

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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). My mom got this recipe from a lady at her her work, and I’m very thankful to this person. 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!

  • 1 pound Brussels sprouts
  • 1 tablespoon olive oil
  • 1/3 cup minced shallot (1 medium-large shallot)
  • 1/2 teaspoon salt
  • 5 tablespoons water, divided
  • 1/4 cup dijon mustard
  • 2 tablespoons brown sugar
  • freshly cracked pepper
  1. Cut the base off of each sprout, then cut lengthwise into 4-5 slices.
  2. Heat a large skillet, with a lid, over medium heat. Add the olive oil. Once hot, add the shallots and cook until soft, 2-3 minutes. Add in the Brussels sprouts, salt, and 3 tablespoons of water. Stir well, then spread the sprouts out in a even layer. Reduce heat to medium-low. Cover and cook for 5 minutes.
  3. Meanwhile, combine the mustard, brown sugar, and remaining 2 tablespoons of water in a bowl. Stir well.
  4. Check the sprouts after 5 minutes; they should be bright green. Add in the mustard sauce and a few cranks of black pepper. Stir well. Cover, reduce heat to low, and cook another 2-3 minutes.

(Serves 4-6)

The mustard sauce has a very honey mustard type flavor. I think the sweetness is one of the reasons so many people like it. However, Mike and I felt it could maybe be toned down a bit. So depending on whether you have plans to convert Brussels sprouts haters or not, you could halve the amount of sugar in the recipe.

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.

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  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!!!

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