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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 equals 167 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 241 mg sodium, 13 g carbohydrate, 4 g fiber, 4 g protein.

Reviews for Garlic-Roasted Brussels Sprouts with Mustard Sauce

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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!"

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!"

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?!?!"

Reviewed Nov. 19, 2014

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

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!"

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."

Reviewed Dec. 8, 2013

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

Reviewed Dec. 1, 2013

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

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!"

Reviewed Mar. 19, 2013

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

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!"

Reviewed Dec. 12, 2011

"The sauce is wonderful!"

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."

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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