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Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe

Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe

Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and coated with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 1-1/2 pounds fresh Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 cup heavy whipping cream
  • 3 tablespoons Dijon mustard
  • 1/8 teaspoon white pepper
  • Dash salt


  • 1. Place Brussels sprouts in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
  • 2. Bake, uncovered, at 450° for 10-15 minutes or until tender, stirring occasionally.
  • 3. Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Spoon over Brussels sprouts. Yield: 6 servings.

Nutritional Facts

3/4 cup: 167 calories, 12g fat (5g saturated fat), 27mg cholesterol, 241mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 4g protein.

Reviews for Garlic-Roasted Brussels Sprouts with Mustard Sauce

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chinadoll2008 User ID: 1574460 225328
Reviewed Apr. 23, 2015

"So quick & easy! Absolutely delicious! My husband said I could make this again....tomorrow! My very picky 15 yr. old son ate 2 bites without any complaints & he never eats vegetables unless it's potatoes. This was a big deal!"

jenrsnyder User ID: 6252990 217665
Reviewed Jan. 12, 2015

"Admittedly, I didn't even get to the sauce. The brussel sprouts were so good, I ended up eating them plain right out of the oven! I'm sure the sauce only adds another great layer of flavor...I'll have to try that next time!"

laurenph31 User ID: 3890672 215975
Reviewed Dec. 26, 2014

"Amazing! Made these for a family get-together, and everyone LOVED them. My husband and I have roasted brussel sprouts 3-4 more times without the dressing, just olive oil/ garlic/garlic salt/pepper...who knew brussel sprouts were so good?!?!"

Wildroseww User ID: 7453377 176645
Reviewed Nov. 19, 2014

"Fabulous! Delicious.......even if you've never cared for Brussel sprouts you will love this recipe!"

Shelley M-Coates User ID: 6824650 176644
Reviewed Dec. 21, 2013

"Wonderful recipe...I used brussel sprouts from my garden that I had frozen and this recipe turned out beautifully! Great sauce!"

jcavicc User ID: 1390243 191240
Reviewed Dec. 17, 2013

"Really good, the only thing I would change is to cook the sprouts about 5 minutes longer. I like mine a bit more tender."

michelletheprincess User ID: 6415848 123797
Reviewed Dec. 8, 2013

"Very very good! I used fat free half/half instead of cream. Turned out fantastic!!"

lahupe User ID: 6323480 190220
Reviewed Dec. 1, 2013

"These were fabulous. Even my husband who hates Brussels sprouts loved them."

germanycook User ID: 6411056 181435
Reviewed Nov. 28, 2013

"Now I like Brussels Sprouts! All I had to do was roast them :)

This recipe was soooo delicious. I added crushed garlic instead of minced and salt & pepper to the sprouts before roasting. They were tender, flavorful and healthy to boot!"

mrszip63 User ID: 2008927 148962
Reviewed Mar. 19, 2013

"First time cooking Brussels sprouts, and I loved them roasted."

shell7293 User ID: 5815824 131289
Reviewed Jan. 5, 2012

"Great recipe! I made these for a New Years Day meal and they all vanished. I used the leftover sauce on my spiral ham...the friend who recommended this recipe to me said she sprinkled crumbled, cooked bacon over the sprouts....yum! I think i will try that next time!"

debse9 User ID: 1556054 123778
Reviewed Dec. 12, 2011

"The sauce is wonderful!"

twinkly19 User ID: 2574214 115241
Reviewed Dec. 6, 2011

"These are very good. I also salt & peppered them with the oil before roasting and I used frozen sprouts and cut them in half after they were cooked."

orangeoregoncat User ID: 1815378 212149
Reviewed Oct. 25, 2011

"This was super easy and tasty! I used a little more crushed garlic, some salt & pepper in the oil before baking the sprouts. For the sauce, I substituted half-n-half, and the texture and taste were great!"

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